Cheesecake Ice Cream

This started off as something of a culinary conceit: I wanted to recreate the flavour of cheesecake in ice-cream form. I don't claim it's an original idea — I'd once eaten cheesecake ice cream in a restaurant in LA, scooped into a lozenge-shaped ball and served alongside a mini blueberry pie — but striving for originality is frankly a grievous culinary crime. Anyway, this works exceptionally well, and is in some respects easier to make than regular cheesecake. I love to fold crushed digestive biscuits into the smooth, familiarly sharp-sweet mixture once it comes out of the ice-cream maker but isn't yet frozen solid, but you can leave the ice cream palely pure and sandwich it between two intact digestives as you eat. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Unbalanced

% Daily Values based on a 2,000 calorie diet