December 19-20, 2009: Ginger-Lime Cheesecake Icecream

tofurkey repast alongside my mum too her sis Carol, too I followed it upward alongside this icecream. The root of my inspiration was a cheesecake icecream recipe from crunchy biscuits likewise fare good inwards icecream. To jibe the ginger I sentiment I'd swap the cheesecake's lemon juice for lime.

While the sentiment of ginger-lime cheesecake icecream seems a piddling convoluted, the upshot is straight-up delicious. The gingersnaps bring a gentler texture but nevertheless concord their ain against the tangy icecream. It's sweetness too creamy without beingness devastatingly rich. For a exceptional occasion, I'd dearest to press a gingersnap crust into my springform tin post away too pour the lime-spiked icecream over the top, every bit a frozen but fully formed ginger-lime iced cheesecake.

Ginger-lime cheesecake icecream
(inspired past times the cheesecake icecream at Mitch's Ice Cream Sunday)

125g cream cheese
200g sugar
2 eggs
1/2 teaspoon vanilla
200mL milk
300mL cream
zest too juice of ii limes
100g gingersnaps, broken into pieces

Beat together the cream cheese, sugar, eggs too vanilla. In a medium-sized saucepan, gently oestrus the milk, too then trounce it into the cream cheese mixture. Transfer it all dorsum into the saucepan, heating too stirring until it has thickened slightly. Whisk inwards the cream too lime juice too zest. Chill the mixture thoroughly.

Once the mixture is real cold, strain it too churn it inwards the icecream maker. During the concluding 5-10 minutes of churning, gradually add together the gingersnap pieces. Freeze the icecream for at to the lowest degree four hours earlier scooping too serving.