homemade blueberry-cheesecake ice cream

Ice cream is soft, creamy, without ice crystals. Do not need a machine for ice cream or mixing every hour.


225 g cream cheese Philadelphia

400 g sweetened condensed milk

1 / 3 cup whipping cream

1 teaspoon grated lemon peel

1 1 / 2 cup fresh strawberries or blueberries

3 digestive biscuits broken for 1 / 2 inch pieces


Mix together to combine the ingredients: evaporated milk, heavy cream, cream cheese and lemon zest. Pour into a plastic, flat container and put into the freezer for 4 hours. Strawberries mix blender. Strawberry mass transfer to a container of ice cream. Add crushed biscuits and mix. You do not need to do this very carefully. Container re-inserted into the freezer and leave it there for at least 8 hours. Ice cream remove from the refrigerator for 5-10 minutes before serving. Then more easily applied to ice cream scoops.

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Taken on August 5, 2011