Monday, November 3, 2014

New York cheesecake ice cream

Thick, creamy, lemon cheesecake makes a fabulous ice cream mixture, especially with a swirl of buttery graham cracker crumbs to echo the texture of a cheesecake base.


  • 1 8-oz package cream cheese
  • finely grated zest and juice of 1 large unwaxed lemon
  • 1/3 cup superfine sugar
  • 2 egg yolks
  • 1 cup heavy or whipping cream, whipped
  • 4 tbsp. (1/2 stick) butter, melted
  • 1/2 cup graham cracker crumbs


Beat together all the ingredients, except the butter and graham cracker 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. If you do not have an ice cream maker, follow the hand-mixing method.

Meanwhile, mix the melted butter and crumbs together thoroughly. 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.

Makes about 1 1/4 pints

Variations:
  • strawberry cheesecake ice cream
When the basic ice cream is almost frozen, stir in 1/2 cup chopped ripe strawberries. Continue stirring just a few minutes more, then set in the freezer to freeze completely.
  • blueberry cheesecake ice cream
Prepare the basic ice cream and, when almost frozen, stir in 1/2 cup fresh blueberries. Continue stirring for only a few minutes more, then set in the freezer to freeze completely.
  • fudge & almond swirl cheesecake ice cream
Prepare the basic ice cream until quite firm, then gently fold in 3 tablespoons toasted sliced almonds and 4 tablespoons fudge sauce. Don’t stir too much.
  • coffee & ginger cheesecake ice cream
Prepare the basic ice cream until almost frozen, then add 1/4 cup chopped stem ginger and 3 tablespoons coffee syrup.