Strawberry and lemon cheesecake ice cream
By Carole AlterGusto
- 300g Philadelphia
- 250 ml of milk
- 150 ml of whipping cream
- 80g sugar + 1 tbsp
- 2 untreated lemons
- 70g biscuits
- 250g strawberries
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly
Wash and dry strawberries, blend finely with a tbsp of sugar. Pour through a fine sieve. Place in the fridge.
Finely grate the zests of the lemons and squeeze their juice. Heat the milk with the cream and lemon zest. Leave to infuse until completely cooled.
In a bowl, beat the Philadelphia with the sugar with an electric mixer. Add the lemon juice and the milk/cream mixture. Beat until the mixture is smooth. Pour in an ice cream maker.
Coarsely crumble the biscuits.
When the ice cream has set stir in the crumbs.
In a container with a lid, start by adding a spoon of ice cream, then a spoonful of strawberry coulis, alternating until you have none left. Close tightly and place in the freezer.