John Myers
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Cheese Cake Ice Cream
The perfect cheese cake ice cream recipe with a picture and simple step-by-step instructions.
- 250 g Ricotta
- 80 g Cream cheese low in fat
- 700 ml Milk
- 50 ml Cream
- 200 g Sugar
- 50 ml Lime juice
- 100 g Ice-Based powder
- 50 g Dextrose
- 4 drops Lemon flavor
- 3 drops Taste of rum
- 8 Ladyfingers crumbled
Preface:
- As I’m sure you noticed, it’s an egg without an egg again. Some time ago I decided not to use one anymore because we always produce a lot and often ice cream. Since I always needed a lot of eggs and often didn’t know what to do with the egg white, but I also hate to throw away food, I now only use a base powder. You can get it on the internet. After talking to an ice cream parlor owner, I know that it is only used there for health reasons. So I always feel on the safe side, it also makes things less complicated and does not affect the success or the taste.
Preparation:
- Mix all ingredients (except for the biscuit crumbs) in a large saucepan vigorously COLD. Then heat the mass to 65 °, while stirring, at not too high a heat. Use a thermometer for this. Then take it off the stove and let it cool down. Stir it every now and then.
- When the mass has cooled down well, either process it into ice according to the operating instructions of an existing ice machine, or fill it into a cold-resistant container and place it in the freezer. In the latter case, however, the mass must be stirred approx. Every 30 – 40 minutes. This has to be done so often and until the mass has reached the desired consistency.
- When it comes out creamy from the ice cream machine or has become creamy in the container of the refrigerator, you lift the biscuit crumbs and store them in a sealable container in the freezer until they are used.
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