cheesecake ice cream recipe??

[HollyDay]

Dd wants me to make cheesecake ice cream for her birthday and I'm not finding a recipe.......She just wants plain so she can add strawberries later

[lavender's green]

I don't have a recipe, but if all else fails, freeze a cheesecake. Depending on your freezer temp it might come out with an ice creamish texture, or it will after a short thaw on the counter. If you want it to look more like ice cream than cheesecake, just mash it up. It's not a perfect solution, and a picky kid might balk at the taste/texture not being ice creamy enough. It's yummy, though. :)

[Annie G]

I'd probably make regular ice cream with cheesecake flavoring (available at cake decorating stores or online) and add in tiny chunks of real cheesecake. Cheesecake flavoring from Lorann is really pretty good!

[Chocolate Rose]

Here's the one I used to make:

 

 

* Exported from MasterCook *

 

Cheesecake Ice Cream

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Ice Cream & Sorbet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup whole (full-fat) milk

3/4 cup sugar

4 ounces cream cheese

1/2 teaspoon pure vanilla extract

1 egg

juice of half a lemon

1 1/2 cups heavy (double) cream

2 ounces digestive biscuits or graham crackers -- crumbled (optional)

 

Heat the milk in a pan and, while it's getting warm, beat together the sugar, cream cheese, vanilla and egg in a bowl. Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and make a custard (see CUSTARD, below).

 

Pour into a bowl and let it cool, at which time add the lemon juice and then the heavy cream, lightly whipped.

 

Freeze following the instructions below (see ICE CREAM), folding in the crushed biscuits or crackers — if using — before the ice cream is set solid.

 

CUSTARD:

As for the method of making the custard for the ice cream, once you've got into the habit, it's — like everything else — routine. Just fill the sink half full with cold water for plunging the custard into if it looks like splitting at any stage.

 

Heat the specified amount of cream or milk till nearly boiling. Whisk the required yolks and sugar, and pour, still whisking, the warmed cream over. Transfer to a saucepan and cook till a velvety custard. I don't bother with a double boiler, and actually don't even keep the heat very low, but you will need to stir constantly, and if you think there's any trouble ahead, plunge the pan into the sink of cold water and whisk like mad. It shouldn't however take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, add whatever needs adding according to recipe, then cool (I transfer the custard to a bowl and sit it in the cold water in the sink) before chilling and freezing in the ice cream machine (or see manual tips below).

 

ICE CREAM Making ice cream isn't difficult — it's all just stirring — but if you haven't got an ice cream maker it is labor-intensive (which is a different matter). What you do then is put the cooled ice cream base into a covered container, stick it in the freezer and whip it out every hour for three hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth. If you've got an ice cream maker, you're laughing: it then takes 20 minutes from having a cooled mixture to having an ice cream that's frozen but not set; it'll probably need 2-3 hours in the freezer for that. The important thing is, however you make it, once it's set hard, to let it ripen in the refrigerator for about 20 minutes before you eat it. You want it to be frozen, but not rock hard.

 

Source:

"Nigella's Forever Summer"

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