Lemon Cheesecake Ice Cream –

Ingredients

• 18g cream cheese
• 40g caster sugar
• 1 1/2 teaspoons vanilla bean paste
• 150ml double cream
• 230ml whole milk
• 75g lemon curd, for mix-in
• 4 gingernut biscuits, broken into pieces, for mix-in
• Extra lemon curd
• 2 gingernut biscuits, crumbled
• 0.63oz cream cheese
• 1.4oz caster sugar
• 5.25fl. oz double cream
• 8.05fl. oz whole milk
• 2.63oz lemon curd, for mix-in
• Step 1 Put the cream cheese in a bowl and heat in microwave for 5–10 seconds until soft and warm.
• Step 2 Whisk sugar and vanilla into cream cheese until smooth . While whisking, slowly pour in th e cream and milk until fully combined and sugar is dissolved.
• Step 3 Pour base into empty tub, place lid on top and freeze for 24 hours.
• Step 5 Select ICE CREAM.
• Step 6 With a spoon , create a 4cm wide hole that reaches the bottom of the tub. Add lemon curd and gingernut piece s to the hole . Process again using MIX-IN program.
• Step 7 Once processing is complete, remove ice cream from tub and serve immediately .