FROZEN LEMON CHEESECAKE ICE CREAM
Lo and behold this is a recipe for only 1 PINT of ice cream, just right for my new Mini Chill ice cream maker. The "cooking" time does not include churning time.
Provided by Nana Lee
Categories Frozen Desserts
Time 35m
Yield 1 pt
Number Of Ingredients 3
Steps:
- Combine all ingredients in a blender; blend until smooth.
- Chill in refrigerator until cold; put in ice cream maker canister.
- Freeze according to manufacturer's directions.
Nutrition Facts : Calories 955.1, Fat 88, SaturatedFat 55.4, Cholesterol 283.6, Sodium 791.2, Carbohydrate 19.9, Fiber 0.1, Sugar 1.2, Protein 25.2
FROZEN STRAWBERRY CHEESECAKE
Store-bought ingredients become something entirely new and unexpected when you put them together this way.
Provided by Tyler Florence
Categories dessert
Time 45m
Yield 8 slices of cheesecake
Number Of Ingredients 7
Steps:
- Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl. Using your fingers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact.
- When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight.
- Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill.
- When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top.
CHEESECAKE ICE CREAM
Make and share this Cheesecake Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
- Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
- Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
- Let the custard cool slightly, then stir in the lemon zest and cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
- When finished, the ice cream will be soft but ready to eat.
- For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
- *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
- *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.
Nutrition Facts : Calories 2700.9, Fat 185.4, SaturatedFat 113.2, Cholesterol 851, Sodium 758.9, Carbohydrate 239.4, Fiber 1, Sugar 208.3, Protein 29.7
LEMON CHEESECAKE ICE CREAM
Make and share this Lemon Cheesecake Ice Cream recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
- In a saucepan, combine milk, sugar, lemon zest and pinch of salt. Stir over medium-high heat until it reaches a slow boil; stirring frequently. Reduce heat to low simmer. Whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.
- In a medium bowl, beat the cream cheese until creamy. Add lemon juice a few tablespoons at a team, beating well after each addition.
- After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
- Freeze the ice cream in your ice cream machine according to the manufacturer's instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. Serve.
- Store no more than 1 day in an air-tight container.
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