Discussions Rachel is involved in

• Tickets to Taste of Auckland

  Last post: Rachel on 14.03.11 at 01:49 | Started by Dan on 02.03.09

  

  
  Homemade Cheesecake Ice-Cream.
  
  Definitely mouth-watering.
  
  
  INGREDIENTS
  
  175ml full-fat milk
  200g caster sugar
  125g Philadelphia cream cheese
  half teaspoon pure vanilla extract
  1 egg
  juice of half a lemon
  350ml double cream
  50g digestive biscuits, crumbled (optional)
  
  METHOD
  
  
  1. Heat the milk in a pan, and while it's getting warm, beat together the sugar, Philadelphia, vanilla and egg in a bowl. Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and cook till a velvety custard. I don't bother with a double boiler, and actually don't even keep the heat very low, but you will need to stir it constantly, and if you think there's any trouble ahead, plunge the pan into a sink half filled with cold water and whisk like mad. It shouldn't take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, pour into a bowl and let it cool, at which time add the lemon juice and then the double cream, lightly whipped.
  
  2. Freeze in an ice cream maker or place into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, folding in the crushed digestives – if using – before the ice cream is set solid.
  
  
  
  
  
  More about Tickets to Taste of Auckland

• Tickets to Taste of Auckland

  Last post: Rachel on 14.03.11 at 01:45 | Started by Dan on 02.03.09

  

  
  Homemade Cheesecake Ice-Cream.
  
  Definitely mouth-watering.
  
  
  INGREDIENTS
  
  175ml full-fat milk
  200g caster sugar
  125g Philadelphia cream cheese
  half teaspoon pure vanilla extract
  1 egg
  juice of half a lemon
  350ml double cream
  50g digestive biscuits, crumbled (optional)
  
  METHOD
  
  
  1. Heat the milk in a pan, and while it's getting warm, beat together the sugar, Philadelphia, vanilla and egg in a bowl. Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and cook till a velvety custard. I don't bother with a double boiler, and actually don't even keep the heat very low, but you will need to stir it constantly, and if you think there's any trouble ahead, plunge the pan into a sink half filled with cold water and whisk like mad. It shouldn't take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, pour into a bowl and let it cool, at which time add the lemon juice and then the double cream, lightly whipped.
  
  2. Freeze in an ice cream maker or place into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, folding in the crushed digestives – if using – before the ice cream is set solid.
  
  
  
  
  
  More about Tickets to Taste of Auckland