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    You are in: Home / Recipes / Cheesecake Ice Cream Recipe
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    Cheesecake Ice Cream

    Cheesecake Ice Cream. Photo by tunasushi

    1/1 Photo of Cheesecake Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    ratherbeswimmin''s Note:

    Tastes even better the next day.

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
    2. 2
      Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
    3. 3
      Pour the entire mixture back into the pan and place over low heat.
    4. 4
      Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don’t let the mixture boil or the egg will scramble).
    5. 5
      Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
    6. 6
      Let the custard cool slightly, then stir in the lemon zest and cream.
    7. 7
      Cover and refrigerate until cold or overnight.
    8. 8
      Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
    9. 9
      When finished, the ice cream will be soft but ready to eat.
    10. 10
      For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
    11. 11
      *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
    12. 12
      *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

    Ratings & Reviews:

    • on December 21, 2006

      55

      REALLY GOOD, but next time ill cut the sugar down to 3/4 cup next time or even 1/2 cup...a bit too sweet, but it could also be because I only used the remaining 3oz cream cheese i had........I saw the same recipe in my ultimate ice cream book too!...I swirled some bluberry pie filling into it to make blueberry cheesecake ice cream...I also used 4 egg yolks, cos I ALWAYS use 4 yolks for ice cream..it makes it richer and less melty-ish, if thats even a word....Go nursedi!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheesecake Ice Cream

    Serving Size: 1 (935 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2700.8
     
    Calories from Fat 1668
    61%
    Total Fat 185.4 g
    285%
    Saturated Fat 113.1 g
    565%
    Cholesterol 850.9 mg
    283%
    Sodium 758.8 mg
    31%
    Total Carbohydrate 239.4 g
    79%
    Dietary Fiber 1.0 g
    4%
    Sugars 208.3 g
    833%
    Protein 29.6 g
    59%

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