Best 9 Lemon Cheesecake Ice Cream Regular Or Diet For Electric Ice Cr Recipes

LEMON CHEESECAKE ICE CREAM

Steps:

• In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
• In a saucepan, combine milk, sugar, lemon zest and pinch of salt. Stir over medium-high heat until it reaches a slow boil; stirring frequently. Reduce heat to low simmer. Whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.
• In a medium bowl, beat the cream cheese until creamy. Add lemon juice a few tablespoons at a team, beating well after each addition.
• After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
• Freeze the ice cream in your ice cream machine according to the manufacturer's instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. Serve.
• Store no more than 1 day in an air-tight container.

LEMON CHEESECAKE ICE CREAM (REGULAR OR DIET) FOR ELECTRIC ICE CR

Steps:

• Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
• In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
• Add lemon juice and vanilla, then stir well.
• Add pureed mixture, and mix well.
• In a medium bowl, beat egg whites until stiff and fold into existing mixture.
• Chill mixture until cold (about 1-2 hours).
• Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.

LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
• Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

FAT FREE SUGAR FREE CHEESECAKE ICE CREAM

Steps:

• Blend all ingredients in blender and freeze in ice cream maker according to manufacturer's instructions.
• Pack into containers and freeze until solid or eat right after it comes out of the ice cream maker.

CHEESECAKE ICE CREAM

Steps:

• Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.

LEMON CHEESECAKE ICE CREAM

Steps:

• In a mixing bowl, combine cream cheese, sugar and gelatin; mix well.
• Add half-and-half, lemon juice and the extracts; beat until smooth.
• Fold in whipped cream.
• Stir in enough milk to measure 1 gallon.
• Add food coloring if desired. Freeze in batches according to manufacturer's directions.
• Refrigerate extra mixture until it can be frozen.
• Allow to ripen in the ice cream freezer or firm in refrigerator freezer 2-4 hours before serving.
• Remove from freezer 10 minutes before serving.

LEMON DREAM CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

CHEESECAKE ICE CREAM

Steps:

• In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
• Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• Let the custard cool slightly, then stir in the lemon zest and cream.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
• When finished, the ice cream will be soft but ready to eat.
• For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
• *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
• *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

LIGHT CHERRY AMARETTO CHEESECAKE ICE CREAM

Steps:

• In a small bowl, add 2 tablespoons sugar to beaten egg yolks. Whisk well.
• In a medium pot, combine remaining 4 tablespoons sugar with milk, and bring almost to a simmer over high to medium-high heat.
• Scoop out a small amount of hot milk to temper the egg yolks (about ¼ cup); slowly whisk into egg yolks. Repeat this one more time.
• Add egg mixture to pot of hot milk and whisk thoroughly. Cook, stirring constantly, over medium to medium low heat until thickens and coats the back of a spoon, about 3-5 minutes. Do not let mixture boil. Remove from heat.
• In a large mixing bowl (an electric mixer works best), beat cream cheese and mascarpone until well whipped. Add jam, lemon juice, extracts, and Amaretto, and beat to combine. On low speed, gradually beat in hot milk mixture. Cream cheese will not be completely dissolved/smooth - that is OK.
• Let mixture cool before chilling in the refrigerator. This takes about 10 minutes if you place the container in a bowl filled with ice and cold water. Chill in the refrigerator for at least 3 hours.
• Stir mixture to re-combine and freeze in an ice cream machine, according to manufacturer's directions. In the last minute or two of freezing, add the graham cracker pieces.
• Serve immediately or freeze for 1-4 hours, if a firmer consistency is desired. Top with cherries (and almonds, if using) and enjoy! This is best eaten the same day you make it.