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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 2-1/2 cups Whole Milk
- 1 whole Vanilla Bean Seeded
- 4 ounces, weight Cream Cheese, Softened
- 1 whole Egg
- 3/4 cups Sugar
- 1 teaspoon Lemon Juice
- 6 whole Cookies Crumbled (or A Premade Graham Or Cookie Crust)
- 1 Tablespoon Butter, Melted
- 2 cups Mixed Berries Frozen Or Fresh
- 1 teaspoon Cornstarch
- 1 Tablespoon Sugar, More If Berries Need It
Method
- In a medium sauce pan heat up milk and vanilla bean seeds. I actually throw in the whole bean to get more flavor out of it.
- Use medium high heat until it's just about to boil.
- Meanwhile whisk together the cream cheese, egg and 3/4 cup sugar over medium high heat.
- Remove vanilla bean from the hot milk and pour the milk slowly over the cheese mixture while the machine is running on low. Whisk until it is thoroughly mixed together.
- Pour cheese custard back into the sauce pan and heat until it reaches 160°. Remove from heat and cool. An ice bath is best, but not absolutely necessary.
- Refrigerate for at least 3-4 hours.
- Add the lemon juice just before pouring the mixture into the ice cream maker. Follow ice cream makers manufacturer directions to freeze the cheesecake custard base.
- While you are freezing your ice cream, place crumbled cookies into a bowl and mix in the melted butter. Press the cookie crumbs into the bottom of a 8 inch cake pan.
- When the ice cream is ready, pour it on top of the cookie crumbs and smooth out the top. Place back in the freezer to set.
- Place berries, sugar and corn starch into a small sauce pan and heat over low heat until saucy and thick. Spoon berries over each slice of frozen cheesecake.
