Frozen Lemon Cheesecake Ice Cream Recipes

LEMON CHEESECAKE ICE CREAM

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.

CREAM CHEESE ICE CREAM

Steps:

• In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

LEMON CHEESECAKE ICE CREAM (REGULAR OR DIET) FOR ELECTRIC ICE CR

Steps:

• Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
• In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
• Add lemon juice and vanilla, then stir well.
• Add pureed mixture, and mix well.
• In a medium bowl, beat egg whites until stiff and fold into existing mixture.
• Chill mixture until cold (about 1-2 hours).
• Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.

LEMON CHEESECAKE ICE CREAM

Steps:

• In a mixing bowl, combine cream cheese, sugar and gelatin; mix well.
• Add half-and-half, lemon juice and the extracts; beat until smooth.
• Fold in whipped cream.
• Stir in enough milk to measure 1 gallon.
• Add food coloring if desired. Freeze in batches according to manufacturer's directions.
• Refrigerate extra mixture until it can be frozen.
• Allow to ripen in the ice cream freezer or firm in refrigerator freezer 2-4 hours before serving.
• Remove from freezer 10 minutes before serving.