Lemon Cheesecake Ice Cream aka Ice Cream Chronicles #2
Silky cream cheese base, soft lemon curd, buttery crumble.
Welcome to the second episode of Ice Cream Chronicles!
It’s officially summer, and with the current heat wave all I can think about is Ice Cream! At first, I wasn’t sure that I wanted to make this into a series.. But, the more I thought about it, the more ideas came rushing into my mind. And the more ideas I had, the more I thought, well, now I need to test all these ideas (and share with you the best ones, of course!)
This week, I’m sharing an ice cream recipe that feels a little more layered. This recipe isn’t just ice cream. It’s a cake disguised as ice cream. Because if you’re going to make ice cream from scratch, why not make it feel like a real dessert?
Not all ice creams are created equal; some are quick blends of cream and sugar (no hate to this kind of ice cream though). While some start with a slow-cooked crème anglaise, topped with a fruit swirl, finished with crispy little chunks of buttery crumble… Well. I just gave you a description of what today’s recipe is about.
Today, the star of the show is cheesecake. I tried to bring this dessert into the world of ice cream. With a cream cheese base, an eggless lemon curd (made without eggs, this curd remains soft even when frozen!), and a buttery crumble (I aimed to achieve a mix of crumble and graham crackers) to mimic the signature cheesecake’s crust.
Why it works:
The custard base gives it that rich, silky texture. The fact that we’re using egg yolks in the base also helps us remember the flavour of a classic cheesecake.
The lemon swirl isn’t just pretty. It will give you a tart taste that will help balance the ice cream.
The crumble adds texture. And well, there’s no cheesecake without a good crust.
Now, for the recipe.
Lemon Cheesecake Ice Cream