Flavored Cheesecake Ice Cream
It’s sweet but not to sweet and with a fresh lemon flavour. It’s so yummy, light, fresh and it reminds me of summer.
Ingredients
- 2 Eggs
- 150 ml Heavy cream (5 fl.oz) or vegetable-based cream for whipping
- 200 ml Crème fraiche (6.8 fl.oz)
- 90 g Sugar (3.2 oz) white
- 2 tsp Vanilla extract
- 1 Juice and zest
- 100 g Digestive cookies (3.5 oz)
Instructions
- Add plastic wrap into a baking dish 20cm x 27 cm.
- Crush the Digestive cookies to crumbs.
- Fill the bottom of the baking dish with 2/3 of the crumbs. Save 1/3 to sprinkle on top.
- In bowl 1: Beat the egg whites until firm. Be careful not to have any egg yolk mixed with the egg white.
- In bowl 2: Mix heavy cream until stiff peaks form to make whipped cream.
- In bowl 3: Whisk Egg yolk, sugar, crème fraiche, lemon juice, lemon zest and vanilla.
- Pour bowl 2 (whipped cream) into bowl 3 (egg yolk mixture). Mix the ingredients with a rubber spatula carefully, not to loose the fluffiness in the whipped cream.
- Add bowl 1 (egg whites) into the bowl 3 (whipped cream/egg mixture). Blend carefully again so you don’t loose the fluffiness from the egg whites.
- Pour the mixture over the Digestive crumbs. Use a spatula to level the top well.
- Sprinkle rest of the crumbs on top and finish with some more lemon zest. and then cover with plastic wrap.
- Freeze the cheese cake in the freezer for a minimum of 5 hours.
Notes
If frozen hard let it rest for 5 minutes before cutting.
Pull the plastic wrap and your cheesecake will easily lose from the dish.
Use a hot knife to cut perfect pieces.
Βon appétit