Description
Ice cream is always a good idea for dessert, so is a cheesecake – this treat here combines ice cream and cheesecake. Absolutely delicious!
Ingredients
For the ice cream base:
15.2 fl. oz. (450ml) milk (3.8% fat)
6.7 fl. oz. (200ml) heavy cream
4 medium egg yolks
1.4 oz. (40g) milk powder*
1/2 cup (100g) brown sugar
0.1 oz. (20g) honey
For the filling/decoration:
10.6 oz. (300g) Basque Cheesecake
1-2 tbsp. strawberry jam
Instructions
1. Add milk, heavy cream, and the egg yolks to a saucepan. Mix well and heat up slowly. As soon as the mixture reached room temperature (about 22°C/71°F), stir in the milk powder. Continue heating the mixture while stirring constantly. As soon as it reaches 35°C/95°F, stir in the brown sugar and honey. Heat up and stir constantly until you reach a temperature of 85°C/185°F. Remove from the stove and pour the ice cream base into a bowl. Let cool down completely, then place the bowl in the fridge for at least 2 hours.
2. Prepare your ice cream maker according to the manufacturer’s instructions, and then freeze the ice cream base in it. My machine needed about 55 minutes until the ice cream was firm enough and creamy.
3. Transfer the ice cream to a container that can go into the freezer. Mash the Basque cheesecake with a fork and add it to the container – mix until well combined. Add the strawberry jam and swirl it into the ice cream. Freeze the ice cream for at least 2 hours until ready to serve.
Notes
If you don’t have an ice cream maker, you can alternatively add the ice cream base to a large bowl and place it in the freezer. As soon as the mixture starts to freeze around the edges (takes about 60–90 minutes), mix everything with a whisk to incorporate as much air as possible. Repeat this process 2-3 times until the ice cream has become thick and creamy. After the last round of mixing, add the mashed cheesecake and swirl in the strawberry jam. Freeze once more for at least 2 hours.