New York Cheesecake ice cream recipe
Thick, creamy, lemon cheesecake makes a fabulous ice cream mixture, especially with a swirl of buttery digestive biscuit crumbs to echo the texture of a cheesecake base.
Ingredients
- 510 g cream cheese
- 1 lemon, finely grated zest and juice
- 60 g caster sugar
- 2 large eggs, yolks only
- 240 ml double cream, whipped
- 60 g butter, melted
- 85 g digestive biscuit crumbs
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