Lemon Cheesecake Ice Cream

Submitted by swissms

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

 

• Ready In: 4hrs 20mins
• Ingredients: 8
• Serves: 8

ingredients

• 354.88 ml whole milk
• 177.44 ml sugar
• 14.79 ml freshly grated lemon zest
• 29.58 ml cornstarch
• 0.25 ml salt
• 157.80 ml fresh lemon juice
• 226.79 g cream cheese, at room temperature
• 295.73 ml 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.