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New York Cheesecake Icecream

Decadent dessert that you would like to eat everyday, but probably should only eat once a year! Sourced from a website featuring the Ice Cream Machine Cookbook by Rosemary Moon.

Ready In:
4hrs 50mins
Yields:
Units:

ingredients

  • 500 g cream cheese
  • 1 lemon, finely grated zest and juice
  • 60 g caster sugar
  • 2 large eggs, yolks only
  • 250 ml double cream, whipped
  • 60 g butter, melted
  • 85 g biscuits, ones you like to use for your cheesecake base

directions

  • Beat together all the ingredients, except the butter and biscuit 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.
  • Process the biscuits until crumbled and mix with the melted butter. Lay between two layers of baking paper and roll until a thin sheet. Refrigerate until required.
  • 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.
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RECIPE MADE WITH LOVE BY

@The Normans
Contributor
@The Normans
Contributor
"Decadent dessert that you would like to eat everyday, but probably should only eat once a year! Sourced from a website featuring the Ice Cream Machine Cookbook by Rosemary Moon."
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  1. The Normans
    Decadent dessert that you would like to eat everyday, but probably should only eat once a year! Sourced from a website featuring the Ice Cream Machine Cookbook by Rosemary Moon.
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