New York Cheesecake ice cream recipe

• 510 g (18oz) cream cheese
• 1 lemon, finely grated zest and juice
• 60 g (2.1oz) caster sugar
• 2 large eggs, yolks only
• 240 ml (8.4fl oz) double cream, whipped
• 60 g (2.1oz) butter, melted
• 85 g (3oz) digestive biscuit crumbs
• 1 lemon, zest only

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.

lemon, caster sugar, eggs, cream, butter, digestive biscuit crumbs, lemon

Taken from www.lovefood.com/guide/recipes/29286/new-york-cheesecake-ice-cream-recipe (may not work)