Homemade Lemon Cheesecake Ice Cream
Introduction
Welcome to this delightful recipe for homemade lemon cheesecake ice cream. If you’re a fan of the tangy and creamy flavors of lemon and cheesecake, then you’re in for a treat. This ice cream recipe combines the zesty freshness of lemons with the rich and velvety smoothness of cheesecake, creating a dessert that is both refreshing and indulgent. Whether you’re enjoying it on a hot summer day or as a sweet treat after dinner, this homemade lemon cheesecake ice cream is sure to become a favorite.
Ingredients
To make this delicious homemade lemon cheesecake ice cream, you will need the following ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1 cup granulated sugar
– 4 large egg yolks
– 1/4 cup freshly squeezed lemon juice
– Zest of 2 lemons
– 8 ounces cream cheese, softened
– 1 teaspoon vanilla extract
– Graham cracker crumbs for garnish
Steps
Follow these steps to prepare your homemade lemon cheesecake ice cream:
1. In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat the mixture over medium heat until it reaches a simmer, stirring occasionally.
2. In a separate bowl, whisk together the egg yolks and the remaining granulated sugar until well combined.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the lemon juice and lemon zest.
6. In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the vanilla extract and mix until well combined.
7. Slowly pour the cream cheese mixture into the saucepan with the lemon custard, whisking constantly to incorporate.
8. Place the saucepan back on low heat and cook for an additional 2-3 minutes, stirring continuously.
9. Remove the saucepan from the heat and let the mixture cool to room temperature.
10. Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
11. Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours, or until firm.
12. Serve the homemade lemon cheesecake ice cream in bowls or cones, and garnish with graham cracker crumbs for an extra touch of cheesecake flavor.
Variations
There are several ways to customize this homemade lemon cheesecake ice cream recipe to suit your taste preferences:
– Add a swirl of raspberry or blueberry sauce to the ice cream during the churning process for a fruity twist.
– Stir in crushed graham crackers or shortbread cookies for added texture and crunch.
– Drizzle the finished ice cream with a lemon glaze made from powdered sugar and lemon juice for an extra burst of citrus flavor.
– For a healthier option, substitute the heavy cream with coconut cream or almond milk, and use a sugar substitute instead of granulated sugar.
Tips
Here are some helpful tips to ensure the best results when making homemade lemon cheesecake ice cream:
– Make sure to use freshly squeezed lemon juice for the most vibrant and authentic lemon flavor.
– Allow enough time for the custard mixture to cool to room temperature before churning it in the ice cream maker. This will help create a smoother texture.
– For an even creamier consistency, chill the custard mixture in the refrigerator for a few hours before churning.
– If you don’t have an ice cream maker, you can still make this recipe by pouring the custard mixture into a lidded container and freezing it. Just make sure to stir the mixture every 30 minutes for the first few hours to prevent ice crystals from forming.
Conclusion
Indulge in the delightful combination of tangy lemon and creamy cheesecake with this homemade lemon cheesecake ice cream recipe. It’s the perfect treat for lemon lovers and cheesecake enthusiasts alike. With its smooth and refreshing texture, this ice cream is sure to become a go-to dessert for any occasion. So why not give it a try and enjoy a taste of homemade goodness?
FAQs
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese if you prefer a lighter version of the ice cream. However, keep in mind that the texture and flavor may vary slightly.
Can I substitute lemon juice with bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice if that’s what you have on hand. Just make sure it is pure lemon juice without any added sugars or flavors.
How long can I store the homemade ice cream in the freezer?
This homemade lemon cheesecake ice cream can be stored in the freezer for up to 2 weeks. Just make sure to keep it in an airtight container to prevent freezer burn.
