New York Cheesecake ice cream recipe
Please note: this recipe requires an ice cream machine to make.
Thick, creamy, lemon cheesecake makes a fabulous ice cream mixture, especially with a swirl of buttery digestive biscuit crumbs to echo the texture of a cheesecake base.
Ingredients
- 510 g cream cheese
- 1 lemon, finely grated zest and juice
- 60 g caster sugar
- 2 large eggs, yolks only
- 240 ml double cream, whipped
- 60 g butter, melted
- 85 g digestive biscuit crumbs
- 18 oz cream cheese
- 1 lemon, finely grated zest and juice
- 2.1 oz caster sugar
- 2 large eggs, yolks only
- 8.4 fl oz double cream, whipped
- 2.1 oz butter, melted
- 3 oz digestive biscuit crumbs
- 18 oz cream cheese
- 1 lemon, finely grated zest and juice
- 2.1 oz caster sugar
- 2 large eggs, yolks only
- 1 cup double cream, whipped
- 2.1 oz butter, melted
- 3 oz digestive biscuit crumbs
- 1 lemon, zest only
- 1 lemon, zest only
- 1 lemon, zest only
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 45 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Beat together all the ingredients, except the butter and digestive biscuit crumbs, until smooth. Taste and add more sugar if you prefer it sweeter.
- Pour into an ice cream maker and follow the manufacturer’s freezing directions. Churn the ice cream for about 30 minutes or until nearly firm.
- Meanwhile, mix the melted butter and crumbs together thoroughly. Allow to cool.
- When the ice cream is nearly firm, tip into a freezer container, add the crumbs and stir just once or twice, to swirl or ripple rather than mix evenly. Freeze until firm or ready to serve.
- Store in the freezer for up to 3 months; take out 15 minutes before serving to soften. Serve with the extra lemon zest.
Ice Cream Machine Cookbook by Rosemary Moon. Published by Apple Press, £9.99
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