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Lemon Cheesecake Ice Cream

May 18, 2016

Epic Fail

Cheesecake fails count as epic fails because they should not be so difficult to get right.  I consider myself to be more than capable of doing a damn cheesecake and because I hate it when they go wrong as they are so expensive to make I always follow the recipe step by step.  But what if the recipe is wrong?  What do I do if the Queen of the British baking kitchen has the simplest cheesecake recipe wrong in her book?  I make a cheesecake ice cream.  There was a typo in the book so I improvised.  It did work out well but I can’t deny that this wasn’t what I was going for.

This recipe was inspired by Mary Berry’s Baking Bible (BBC Books, 2009).


175ml full fat milk, 200g caster sugar, 125g cream cheese, the rind and juice of two large lemons, 1/2 tsp vanilla extract, 1 large egg, 350ml double cream, 50g crumbled digestive biscuits.


  1. Heat the milk in a pan and while it is getting warm beat in the sugar.
  2. In a large bowl beat the cream cheese, lemon juice and rind, vanilla extract and egg.
  3. Pour the hot milk into the cream cheese mixture.
  4. Pour all of this back into the pan.
  5. Cook and stir until you get a velvet custard.
  6. Take off the heat and let it cool.
  7. When cooled slowly stir in the double cream.
  8. Place in a freezer proof tub and pour in the mixture.
  9. Place in the freezer and every three hours stir the mixture briefly.
  10. Add the digestive biscuit crumbs after the first mix.

From → Desserts

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