cheesecake ice cream

175ml full-fat milk
200g caster sugar
125g Philadelphia cream cheese
1/2 teaspoon pure vanilla extract
1 egg juice of half a lemon
350ml double cream, lightly whipped
50g digestive biscuits, crumbled (optional)

Heat the milk in a pan, and while it’s getting warm, beat together the sugar, Philadelphia, vanilla and egg in a bowl.
Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and cook till a velvety custard, stirring constantly.
When thickened, take off the heat and pour into a bowl. Let it cool, at which time add the lemon juice and then the double cream.
Freeze in an ice cream maker then mix in the digestives, if using; or place into a covered container in the freezer (if using this method, beat ever 3 hours, folding in the digestives,if using, before the ice cream is set solid).

Serves: 6-8

* recipe from Nigella Lawson


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