Recipes
Recipes with my own touch
Servings
6-8
Ingredients
- 175ml full fat milk
- 200g castor sugar
- 125g cream cheese
- 2½ml vanilla extract
- 1 large egg
- juice of ½ lemon
- 350m double cream
Cheesecake ice cream
This tastes just like real cheesecake except that it's ice cream which makes it the absolute perfect combination! It takes a little bit of time to make but the end result is definitely worth it!
Method
- Heat the milk in a small saucepan. Be careful not to burn it.
- While the milk is heating, beat the sugar, cream cheese, vanilla and egg together in a bowl.
- While whisking, pour the hot milk into the cream cheese mixture and pour this back into the saucepan.
- Cook, stirring constantly, until the mixture is a velvety custard. If you suspect the latter, quickly plunge the pan into cold water and whisk with a hand blender until smooth.
- When the custard has thickened, take it off the heat, pour into a bowl and let it cool.
- When cooled, add the lemon juice and double cream and mix well. Making this in your Thermomix will, of course, take all the stress out of potentially turning this into creamy scrambled eggs!
- Freeze in an ice cream maker. If you don’t have one, put it in a Tupperware and freeze for an hour.
- Remove, beat well and return to the freezer for another hour.
- Repeat once more before leaving it to freeze completely.
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