Strawberry and lemon cheesecake ice cream
By Carole AlterGusto
Ingredients
- 300g Philadelphia
- 250 ml of milk
- 150 ml of whipping cream
- 80g sugar + 1 tbsp
- 2 untreated lemons
- 70g biscuits
- 250g strawberries
Details
servings 4
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly
Preparation
Step 1
Wash and dry strawberries, blend finely with a tbsp of sugar. Pour through a fine sieve. Place in the fridge.
Step 2
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.
Step 3
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.
Step 4
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.
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