CHEESECAKE ICE CREAM

MAKES ABOUT 1 QUART

JUST like any great cheesecake, this ice cream is better the next day.

1 cup sugar
4 ounces cream cheese, at room temperature
1 large egg
½ teaspoon vanilla extract
¾ cup milk
2 teaspoons grated fresh lemon or orange zest
1½ cups heavy cream
3 graham crackers, crumbled

Beat the sugar and the cream cheese together until smooth and creamy.
Beat in the egg and vanilla. 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
egg will scramble. Remove 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 manufacturer’s instructions, 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 to a freezer-safe container
and freeze at least 2 hours.

Variations

CHERRY CHEESECAKE ICE CREAM Gently swirl ¾ cup canned cherry
pie filling into the finished ice cream. Be careful not to overswirl or the
cherries will “melt” into the ice cream. Streaks of cherry “sauce” should
be visible. Serve immediately or freeze until firm.

LEMON POPPY SEED CHEESECAKE ICE CREAM Add 2 teaspoons poppy
seeds to the custard along with the vanilla. Proceed with the recipe as directed.
Gently swirl ¾ cup cold
lemon curd or canned lemon pie filling into the finished ice cream. Be
careful not to overswirl or the sauce will “dissolve” into the ice cream.
Streaks of lemon sauce should be visible. Serve immediately or freeze until
firm.

MINT CHOCOLATE CHIP CHEESECAKE ICE CREAM Omit the lemon
zest. Substitute peppermint extract for the vanilla extract. Add ½ cup
miniature chocolate chips to the machine when the ice cream is semifrozen.
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 ½ cup melted white chocolate to the custard along with the vanilla.
Proceed with the recipe as directed.