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.
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READY IN: 4hrs 50mins
YIELD: 2 1/2 litres
UNITS: US
INGREDIENTS
Nutrition- 500
- 1
- 60
- 2
- 250ml double cream, whipped
- 60
- 85g biscuits, ones you like to use for your cheesecake base
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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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