Cheesecake Ice Cream
At our East Village Milk Bar, we have two big-boy soft-serve machines that churn ice cream day and night. To keep ourselves entertained and to keep customers interested, we change the flavors every six weeks, basing each flight of flavors around a theme. This recipe was part of a suite of ice creams flavored liked baked goods, and, true to its name, it tastes just like cheesecake. The twist with it and our key lime pie ice cream was crazy good!
Recipe information
Yield
Makes about 450 g (1 pint)
Ingredients
Preparation
Step 1
Bloom the gelatin (see page 29).
Step 2
Warm a little bit of the milk and whisk in the gelatin to dissolve.
Step 3
Transfer the gelatin mixture to a blender, add the remaining milk, the liquid cheesecake, sour cream, graham crust, milk powder, and salt, and puree until smooth and even. Don’t be stingy on the blending time: you want to make sure the graham crust is completely liquefied; otherwise, your cheesecake ice cream will be missing that flavor.
Step 4
Pour the ice cream base through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
Notes
Step 5
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
