Lemon Cheesecake Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 egg yolks
• 8 ounces cream cheese, softened
• 1/3 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup graham crackers, crushed into coarse crumbs
• 1/4 cup lemon curd

Method

1. 1

   In a medium saucepan, warm the heavy cream, whole milk, and half of the sugar over medium heat until steaming but not boiling, stirring occasionally.

   5:00 · Warm cream mixture
2. 2

   In a bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

3. 3

   Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan.

4. 4

   Cook the custard over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 6 to 8 minutes. Do not let it boil.

   6:00 · Cook custard
5. 5

   Remove the custard from heat and whisk in the softened cream cheese until completely smooth.

6. 6

   Whisk in the lemon juice, lemon zest, vanilla extract, and salt until fully combined.

7. 7

   Strain the mixture through a fine-mesh sieve into a bowl to remove any bits of cooked egg or zest fibers.

8. 8

   Cover the custard with plastic wrap pressed against the surface and refrigerate until completely chilled, at least 4 hours or overnight.

9. 9

   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and soft-set, about 20 to 25 minutes.

   20:00 · Churn ice cream
10. 10

    During the last 2 minutes of churning, add the crushed graham crackers so they distribute evenly without breaking down too much.

    2:00 · Fold in graham crackers
11. 11

    Transfer half the churned ice cream to a freezer-safe container, drizzle with half the lemon curd, then repeat with the remaining ice cream and curd, swirling gently with a knife.

12. 12

    Cover and freeze until firm, at least 4 hours, before scooping and serving.