LEMON CHEESECAKE ICE CREAM RECIPES

Steps:

• To make the ice cream, stir the condensed milk into the cream and whisk until soft peaks form, then carry on whisking as you add the lemon and lime juice and the advocaat. Spoon into 2 x 500ml/18fl oz tubs and freeze for 6 hours or overnight. Remember to take it out of the freezer 10–20 minutes before serving.
• To make the cherries jubilee, put the frozen cherries, sugar and lemon juice in a wide, heavy-based saucepan, put the lid on and cook for 3 minutes over medium–low heat, then remove the lid and carry on cooking gently until the cherries are hot, and have exuded a pool of deep red juice.
• Now for a spot of flambéing. Turn off the heat under the pan, measure out the kirsch or your chosen liqueur and then put the bottle safely away from the hob. Throw the liqueur into the pan and quickly, using a long match and standing at arm’s length, set fire to the surface where you’ve just added the alcohol, and swirl the pan. It will flame only briefly, but when the last of the fire has flickered out, pour the cherries and their juices into a heatproof bowl, and let people spoon this over ice cream.

Steps:

• In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.