Cheesecake Ice Cream

1 c sugar

4 oz cream cheese (room temperature)

1 large egg

1/2 t vanilla extract

3/4 c milk

2 t grated fresh lemon or orange zest

1 1/2 c heavy cream

3 graham crackers (crumbled)

Beat the sugar and the cream cheese together until smooth and creamy. Beat in egg and vanilla and set aside.

Bring the milk to a boil in a heavy 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. Be careful not to let the mixture boil or the eggs will scramble. Removed from the heat and pour the hot cheese custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the lemon zest and cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturers instructions. Adding the crumbled graham crackers to the machine when the ice cream is semi-frozen. 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 to a freezer-safe container and freeze at least 2 hours.

Makes about 1 quart.

VARIATIONS

Cherry Cheesecake Ice Cream

Gently swirl in 3/4 c canned cherry pie filling into the finished ice cream. Be careful not to over swirl or the cherries will "melt" into the ice cream. Streaks of cherry "sauce" should be visible.

Mint Chocolate Chip Cheesecake Ice Cream

Omit the lemon zest, substitute peppermint extract for the vanilla extract. Add 1/2 c miniature chocolate chips to the machine when the ice cream is semi frozen. Allow the machine to mix in the chips. Proceed with the recipe as directed.

Oreo Cheesecake Ice Cream

Omit the lemon zest, substitute crumbled Oreos for the graham crackers. Proceed with the recipe as directed.

White Chocolate Cheesecake Ice Cream

Omit the lemon zest. Add 1/2 c melted white chocolate to the custard along with the vanilla. Proceed with the recipe as directed.

Bruce Weinstein