New York Cheesecake Icecream

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READY IN: 4hrs 50mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lemon, finely grated zest and juice
  • 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
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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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