Lemon Cheesecake Ice Cream
Lemon Cheesecake Ice Cream with Gingerbread Biscuit Crumb
What you will need:
1 cup of almond milk or goats milk
1 cup of runny honey or caster sugar
150g of cream cheese
1 teaspoon of vanilla extract
3 medium eggs
Zest and juice of 2 lemons
2 cups of double cream
1 packet of Gingerbread Biscuits from Horsham Bakehouse
This divine cheesecake made with organic Italian lemons and ingredients from Seasons Wholefoods, has all the punch of citrus and is sweet, creamy and light all at the same time.
I just love the combination of lemon with ginger and for this recipe I decided to use gingerbread biscuits from the Horsham Gingerbread Bakehouse, to make a biscuit crumb, that is carefully folded into the ice cream. So good!
How to make it:
Heat the milk over a low heat till warm but not boiling
Meanwhile beat the cream cheese, vanilla extract and eggs
Pour the warm milk into the cream cheese mix and keep whisking
Pour back into a clean saucepan and keep stirring over a medium heat until it thickens into a custard (you will know when its ready as it will coat the back of a spoon).
Note - if the egg cooks and you get scrambled egg in your custard don’t panic! Two solutions: take it off the heat and sieve it or pour it into a blender and pulse blend it. It has happened to me occasionally and the latter always fixes it.
Let the custard cool before stirring in the lemon zest, juice and double cream.
Let it chill in the fridge for a few hours before churning in your ice cream maker.
Whilst its churning (usually 20-30 minutes) blitz the biscuits until they are a chunky crumb consistency.
When the ice cream is ready, put 1/3 of the biscuits on the bottom of your tub, gently fold 1/3 into the ice cream before filling the tub and sprinkle the final 1/3 over the top of the tub.
Freeze until you’re ready to eat it. The ice cream will firm up in the freezer so I always let it sit out of the freezer to loosen up before devouring!
Read more about the Horsham Gingerbread Bakehouse