New York Cheesecake ice cream recipe – a delicious recipe with lemon, caster sugar, eggs, cream, butter, digestive biscuit crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat together all the ingredients, except the butter and digestive biscuit crumbs, until smooth.
2
Taste and add more sugar if you prefer it sweeter.
3
Pour into an ice cream maker and follow the manufacturers freezing directions.
4
Churn the ice cream for about 30 minutes or until nearly firm.
5
Meanwhile, mix the melted butter and crumbs together thoroughly.
6
Allow to cool.
7
When the ice cream is nearly firm, tip into a freezer container, add the crumbs and stir just once or twice, to swirl or ripple rather than mix evenly.
8
Freeze until firm or ready to serve.
9
Store in the freezer for up to 3 months; take out 15 minutes before serving to soften.
10
Serve with the extra lemon zest.
895
kcal
Calories
82
g
Fat
28
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 510 g (18oz) cream cheese, 1 lemon, finely grated zest and juice, 60 g (2.1oz) caster sugar, 2 large eggs, yolks only, and more.
Yes, New York Cheesecake ice cream recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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