Wednesday, 8 April 2015

Cheesecake Ice Cream

8 ozs. (1 package) Philadelphia Cream Cheese
1/2 cup of caster sugar
1 cup of plain Greek Yogurt (or sour cream)
1/2 cup of single cream
1/2 cup of double cream
1 - 1.1/2 tsps. vanilla extract
2 tsps. finely grated orange or lemon zest
12 small macaroons - crumbled,  or meringues - crumbled - optional

Using an electric mixer, cream the cream cheese (!)
Add sugar, pinch of salt - beat together for a few minutes until well combined
Add the yogurt - mix in thoroughly.
Gradually add the creams, the vanilla and the zest.

Chill in the fridge for about 45 mins. - until mixture is cold.
Either freeze in an ice cream maker or place in freezer and take out when just beginning to 'set' and  whisk so as to stop any crystals forming. 
Repeat this a couple of times.
On the last 'mix' add the crumbled macaroons/meringue pieces if wanted.
Store lidded in the freezer.

Recipe originally

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