Cheesecake Ice Cream

Cheesecake Ice Cream #

Ingredients #

• 1/2 Cup Granulated Sugar
• 2 Tbsp Skim Milk Powder
• 1/4 Tsp Xanthan Gum
• 1 1/3 Cups Milk (I used 2%)
• 2 Tbsp Light Corn Syrup
• 2/3 Cup Whipping Cream
• 1/2 Tsp Lemon Juice
• 2/3 Cup Cream Cheese

Instructions #

1. In a bowl whisk together sugar, milk powder, and xanthan gum.
2. In a pot add milk and corn syrup.
3. Whisk dry ingredients into the pot of liquid ingredients. Be sure to mix well.
4. Cut cream cheese into small squares and add to the pot.
5. Heat ingredients for ~5 minutes on medium heat, stirring well, until sugar is disolved. Cream cheese will likely still be fairly chunky.
6. Add remaining cream and lemon juice, and place in a sealed contained. Refridgerate for 12+ hours.
7. Blend ice cream mixture in a blender, then churn according to your ice cream maker's instructions.
8. (Optional) About half way through churning, add graham cracker crumble - see below

Graham Cracker Crumble #

Ingredients #

• 6 Whole Graham Crackers
• 1/3 Cup Brown Sugar
• 3 Tbsp Melted Butter
• 1/2 Tsp Vanilla
• 1/2 Tsp Salt

Instructions #

1. Preheat over to 350 F
2. Place graham crackers in a food processor and blend until very fine
3. Add brown sugar and continue to blend
4. Add butter, vanilla, and salt, and blend on last time.
5. Mix ingredients together
6. Line a cookie sheet with parchment paper. Place mixture on cookie sheet and flatten.
7. Bake for about 10 minutes
8. Once cooled, break into pieces and store in a container until read to add to ice cream

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