Cheesecake Ice Cream

Updated at: Thu, 16 Nov 2023 20:11:14 GMT

Step 1

Combine the egg yolks and sugar in a bowl. Whip until thick and light.

Step 2

3. Scald the milk and gradually beat it into the egg mixture.

Step 3

4. Heat the mixture over a hot-water bath or in a double boiler, stirring constantly, until it thickens enough to coat the back of a spoon. Immediately remove from the heat.

Step 4

5. Stir in the cold cream to stop the cooking. Add the vanilla and salt. (Note: If you are not using freshly opened, pasteurized cream, it is best to scald and cool the cream, or else to heat it with the milk in step 3. In this case, set the cooked custard in an ice-water bath as soon as it is cooked, to stop the cooking.)

Step 5

6. Chill the mixture thoroughly. Refrigerate overnight to mature the mix.

Step 6

7. Freeze in an ice cream freezer according to the manufacturer's directions.

Step 7

In a mixer with the paddle attachment, blend 2 lb (1 kg) cream cheese, 7 oz (200 g) sugar, 1 tsp (3 g) each grated lemon zest and orange zest, and 1.5 oz (50 mL) lemon juice until light and free of lumps. Gradually add the chilled custard and mix until smooth. Chill well. Freeze.

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