Cheesecake Ice Cream
One of my favorite things about being able to make ice cream at home is trying new flavors I wouldn’t normally order if we went out for ice cream. I can make a really small batch at home so if I don’t like it there’s not much to throw out and I don’t feel as guilty. Recently I tried this cheesecake ice cream from The Perfect Scoop. The recipe is super simple – it’s not custard-based so no egg yolks to temper and cook and thus no worries about scrambled eggs! The only change I made to the recipe was to fold some crumbled graham crackers into the ice cream after I churned it. I thought the ice cream was just ok on the first day I made it. It was a bit too tangy for me. However, over the course of the next few days, the flavor seemed to mellow out and I really began to enjoy the cheesecake ice cream. I was glad I added the graham crackers because those were definitely my favorite bites! I will be making this again and perhaps trying the idea from the book to pair it with blueberry sauce – yum!

Cheesecake Ice Cream

adapted from The Perfect Scoop by David Lebovitz
8 ounces cream cheese
zest of 1 lemon
1 cup sour cream
1/2 cup half and half
2/3 cup sugar
pinch of salt
4 graham crackers (1 sheet), coarsely crushed (optional)
Cut the cream cheese into small pieces and transfer to a food processor or blender. Add the lemon zest, sour cream, half and half, sugar and salt to the machine and puree until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in an ice cream maker according to the manufacturer’s instructions. If using the graham crackers, gently fold them into the ice cream after it finishes churning.
Makes about 3 cups.