Cheesecake Icecream
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The great thing about this ice-cream, is that the lemon juice and cream cheese cut some of the sweetness, and give a lot of flavour. It's a favourite in our house...
Ingredients:
300ml cream
1/2 can (approx. 200g) sweetened condensed milk
125g cream cheese
1/6 cup lemon juice
Lotus brand caramel or other soft plain biscuits, roughly chopped (optional).
Method:
Whip the cream using an electric mixer, and put it aside in the fridge.
Beat together the condensed milk and cream cheese until smooth. Fold in the whipped cream, and then the lemon juice.
Transfer the mixture to a freezer container and chill for 45 minutes to 1 hour (it should not be hard). Also place in the freezer the container in which you will keep your finished ice-cream.
Take the mixture from the freezer and churn in an ice-cream maker until done.
Stir in the caramel biscuit chunks. Then transfer to your chilled container, return to the freezer and chill until firm (at least 3 hours).
300ml cream
1/2 can (approx. 200g) sweetened condensed milk
125g cream cheese
1/6 cup lemon juice
Lotus brand caramel or other soft plain biscuits, roughly chopped (optional).
Method:
Whip the cream using an electric mixer, and put it aside in the fridge.
Beat together the condensed milk and cream cheese until smooth. Fold in the whipped cream, and then the lemon juice.
Transfer the mixture to a freezer container and chill for 45 minutes to 1 hour (it should not be hard). Also place in the freezer the container in which you will keep your finished ice-cream.
Take the mixture from the freezer and churn in an ice-cream maker until done.
Stir in the caramel biscuit chunks. Then transfer to your chilled container, return to the freezer and chill until firm (at least 3 hours).
To Print this recipe: Open the pdf doc below and select print.
| cheesecake_icecream.pdf |
