Lemon Cheesecake Ice Cream Regular Or Diet For Electric Ice Cr 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.

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.

CHEESECAKE ICE CREAM

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.

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.

FROZEN LEMON CHEESECAKE ICE CREAM

Steps:

• Combine all ingredients in a blender; blend until smooth.
• Chill in refrigerator until cold; put in ice cream maker canister.
• Freeze according to manufacturer's directions.