CHEESECAKE ICE CREAM

Cheesecake Ice Cream image

Make and share this Cheesecake Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

Ingredients

1 cup sugar
4 ounces cream cheese, at room temperature
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup milk
2 teaspoons grated fresh lemon zest or 2 teaspoons fresh orange zest
1 1/2 cups heavy cream
3 graham crackers, crumbled

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