Cheesecake Ice Cream
Ultra rich and creamy ice cream that tastes like cheesecake. Serve it plain or top it with berries or pie filling. So decadent!
Equipment
Ingredients
- 2 ½ cups heavy cream divided
- 1 ½ cups granulated sugar
- 2 large eggs
- 12 oz light cream cheese softened to room temperature
- ½ tsp fresh lemon zest optional
- 1 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 4 graham crackers coarsely crushed
Instructions
- Whisk together 1 1/2 cups of the cream, the sugar, and the eggs together in a heavy saucepan. Bring to barely a simmer over medium low heat; remove from heat.
- If desired, pour the egg mixture through a fine mesh strainer to remove any lumps.
- In a large bowl (preferably with a lid), beat cream cheese till soft and creamy. Gradually beat in the hot cream mixture.
- Cover and chill for 4-5 hours, or overnight.
- To the cold mixture, add the remaining 1 cup of cream, zest, lemon juice, and vanilla.
- Freeze in an ice cream maker according to manufacturer's instructions.
- Pour the ice cream into a freezer safe container and stir in the broken graham crackers. Freeze for 3-4 hours, or until scoopable.
Nutrition
Serving: 1gCalories: 530kcalCarbohydrates: 49gProtein: 7gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.004gCholesterol: 148mgSodium: 235mgPotassium: 207mgFiber: 0.3gSugar: 44gVitamin A: 1388IUVitamin C: 1mgCalcium: 124mgIron: 1mg
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