This delicious Nigella Cheesecake Ice Cream is a creamy, easy-to-make treat that’s perfect for summer. With just a few simple ingredients, you can whip up this indulgent frozen dessert. The tangy lemon and rich cream cheese create a dreamy flavor, while optional digestive biscuits add a delightful crunch.
Ingredients Needed:
- 175 ml full-fat milk
- 200 g caster sugar
- 125 g cream cheese
- ½ teaspoon vanilla extract
- 1 large egg
- Juice of ½ lemon
- 350 ml double cream
- 50 g crumbled digestive biscuits (optional, or use them for sandwiching)
How To Make Cheesecake Ice Cream?
- Prepare the Custard: Heat the milk in a pan. In a separate bowl, beat together the sugar, cream cheese, vanilla extract, and egg until smooth. Gradually pour the hot milk into the cream cheese mixture while whisking continuously. Return this to the pan and cook over medium heat, stirring constantly until it thickens into a velvety custard. If it looks like it’s starting to separate, place the pan in a sink half-filled with cold water and whisk vigorously. This process should take about 10 minutes.
- Cool the Mixture: Once thickened, remove from heat and pour the custard into a bowl. Let it cool, then add the lemon juice and lightly whipped double cream, stirring gently to combine.
- Freeze the Ice Cream: Freeze in an ice cream maker or transfer to a covered container. If freezing without a machine, take it out of the freezer every hour for 3 hours and beat it to break up any ice crystals. If using digestive biscuits, fold them in before the ice cream is fully frozen.
- Serve and Store: Once the ice cream has set, serve immediately. Best eaten within 1 week, but can be kept in the freezer for up to 1 month.
Recipe Tips:
- Stir the custard constantly: Stir while cooking the custard to keep it smooth and avoid lumps or burning.
- Cool the custard: Let the custard cool before adding the whipped cream to keep the texture right.
- Use full-fat cream cheese: For the best texture and taste, use full-fat cream cheese.
- Beat the ice cream while freezing: If you’re not using an ice cream maker, beat the ice cream every hour to stop ice crystals from forming.
- Add biscuits just before setting: If using digestive biscuits, mix them in when the ice cream is almost frozen, so they stay crunchy.
How To Store Leftovers?
- Refrigerate: If the ice cream has softened, let it cool to room temperature before placing it back in the freezer.
- Freeze: Keep the ice cream in an airtight container in the freezer for up to 1 month. If it’s too hard when you want to serve, let it sit out for a few minutes to soften.
Nutrition Facts:
- Calories: 223 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 40mg
- Potassium: 100mg
- Total Carbohydrate: 21g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 3g
Try More Nigella Lawson Recipes:
- Nigella Passionfruit Ice Cream Cake
- Nigella Coffee Ice Cream
- Nigella No Churn Salted Caramel Ice Cream Recipe
Nigella Cheesecake Ice Cream Recipe
Description
This delicious Nigella Cheesecake Ice Cream is a creamy, easy-to-make treat that’s perfect for summer. With just a few simple ingredients, you can whip up this indulgent frozen dessert. The tangy lemon and rich cream cheese create a dreamy flavor, while optional digestive biscuits add a delightful crunch.
Ingredients
Instructions
- Prepare the Custard: Heat the milk in a pan. In a separate bowl, beat together the sugar, cream cheese, vanilla extract, and egg until smooth. Gradually pour the hot milk into the cream cheese mixture while whisking continuously. Return this to the pan and cook over medium heat, stirring constantly until it thickens into a velvety custard. If it looks like it’s starting to separate, place the pan in a sink half-filled with cold water and whisk vigorously. This process should take about 10 minutes.
- Cool the Mixture: Once thickened, remove from heat and pour the custard into a bowl. Let it cool, then add the lemon juice and lightly whipped double cream, stirring gently to combine.
- Freeze the Ice Cream: Freeze in an ice cream maker or transfer to a covered container. If freezing without a machine, take it out of the freezer every hour for 3 hours and beat it to break up any ice crystals. If using digestive biscuits, fold them in before the ice cream is fully frozen.
- Serve and Store: Once the ice cream has set, serve immediately. Best eaten within 1 week, but can be kept in the freezer for up to 1 month.
Notes
- Stir the custard constantly: Stir while cooking the custard to keep it smooth and avoid lumps or burning.
- Cool the custard: Let the custard cool before adding the whipped cream to keep the texture right.
- Use full-fat cream cheese: For the best texture and taste, use full-fat cream cheese.
- Beat the ice cream while freezing: If you’re not using an ice cream maker, beat the ice cream every hour to stop ice crystals from forming.
- Add biscuits just before setting: If using digestive biscuits, mix them in when the ice cream is almost frozen, so they stay crunchy.
Nigella Cheesecake Ice Cream Recipe