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

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    4 hrs

    20 mins

    swissms's Note:

    I have not tried this recipe yet. Posted for safekeeping.

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    Units: US | Metric


    1. 1
      In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
    2. 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. 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. 4
      After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
    5. 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. 6
      Store no more than 1 day in an air-tight container.

    Ratings & Reviews:


    Nutritional Facts for Lemon Cheesecake Ice Cream

    Serving Size: 1 (120 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 267.5
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 7.2 g
    Cholesterol 35.7 mg
    Sodium 201.4 mg
    Total Carbohydrate 35.3 g
    Dietary Fiber 0.5 g
    Sugars 25.8 g
    Protein 4.6 g

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