Cheesecake Icecream Recipes

Steps:

• In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
• Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• Let the custard cool slightly, then stir in the lemon zest and cream.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
• When finished, the ice cream will be soft but ready to eat.
• For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
• *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
• *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

Steps:

• Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.

Steps:

• In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined.
• Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm, mixing occasionally so the chocolate doesn't all sink to the bottom.
• Serve.

Steps:

• Set oven to 450°F.
• Prepare a 10-inch springform pan.
• Crush pretzels before measuring them, then press into the bottom of a springform pan.
• Bake for 8 minutes.
• Remove from oven, and cool completely.
• For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined.
• Soften the ice cream, and fold the cheesecake mixture into the ice cream.
• Spread mixture over the pretzel crust in the pan.
• Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.