I’m not a big cake person, for a number of reasons. If it’s a sponge cake, it’s the texture that I don’t enjoy. If it’s a black forest cake, it’s all that cream and stuff. If it’s a really dense mud cake, then it’s too rich for me. There are a select few cakes I really enjoy, and even then, it’s a very small piece and I’m done.
But cheesecake? Oh, man.
Put a New York style baked cheesecake in front of me and I could eat the ENTIRE THING in about an hour. And it doesn’t even have to have anything with it. Don’t put cream on it, don’t put candied lemon on as a garnish. Just leave it alone, put it on the table, give me a fork and some privacy and I’m good.
And ice cream? Well, it’s a big weakness of mine. I don’t buy it very often because if I do, I buy an indulgent flavour (hello, Connoisseur Cookies and Cream or Cafe Grande) and the carton is empty in three days. I can’t resist a delicious, creamy ice cream.
So when I opened a cupboard the other day and realised I hadn’t used my ice cream machine yet this Summer, I had a bit of a think about what flavour to try. I had also been thinking recently how I hadn’t had a really good piece of cheesecake for a while, and voila, the flavour seed implanted itself in my mind. Some quick googling and I found a recipe from Nigella Lawson and decided to give it a try.
175 ml full fat milk
200 grams caster sugar
125 grams cream cheese
½ teaspoon vanilla extract
1 large egg
Juice of ½ lemon
350 ml double cream, lightly whipped
Plain biscuits (optional)
– Beat together the sugar, Philadelphia, vanilla and egg in a bowl.
– Heat the milk in a pan. 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. You will need to stir it constantly, and if the mixture looks like it’s getting dodgy, plunge the pan into a sink half filled with cold water and whisk fast.
– When the custard has thickened, take it off the heat, pour into a bowl and let it cool.
– Add the lemon juice and then the double cream, lightly whipped.
– Freeze in an ice cream maker or place into a covered container in the freezer. Mine took about an hour and a half to freeze using the ice cream machine.
– If you’re not using an ice cream machine, stick it in the freezer and take it out every hour for 3 hours as it freezes and beat it, folding in the crushed buscuits – if using – before the ice cream is set solid.
– Serve in bowls and top with your favourite fruit!
I didn’t use the crushed biscuits, I would have rather made a cheesecake crust, put it in the fridge for a few hours and broken that up into chunks to use instead. The ice cream was tasty, and definitely has that cheesecake flavour, but it didn’t quite have the cheesecake texture I was hoping for. I was hoping to have a little more of a light, baked texture to it, rather than a creamy texture. I think the way to do that would be to make a baked cheesecake and mix it through homemade vanilla ice cream. It’s also worth noting that this was my first time making custard (I know), so I think I didn’t let it cool properly before I mixed it with the whipped cream.
But still, this is a worthy recipe and very tasty!
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