Strawberry and lemon cheesecake ice cream

By Carole AlterGusto

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Strawberry and lemon cheesecake ice cream

1 Picture

Crispy lime semifreddo

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.