Lemon Cheesecake Ice Cream |
|
 |
Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 8 |
|
I have not tried this recipe yet. Ingredients:
1 1/2 cups whole milk |
3/4 cup sugar |
1 tablespoon freshly grated lemon zest |
2 tablespoons cornstarch |
1 pinch salt |
2/3 cup fresh lemon juice |
8 ounces cream cheese, at room temperature |
1 1/4 cups crumbled honey graham crackers (coarsely crumbled, small chunks are good) |
Directions:
1. In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
2. In a saucepan, combine milk, sugar, lemon zest and pinch of salt. Stir over medium-high heat until it reaches a slow boil; stirring frequently. Reduce heat to low simmer. Whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.
3. In a medium bowl, beat the cream cheese until creamy. Add lemon juice a few tablespoons at a team, beating well after each addition.
4. After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
5. Freeze the ice cream in your ice cream machine according to the manufacturer's instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. Serve.
6. Store no more than 1 day in an air-tight container.
|
|