Cheesecake Ice Cream

Ingredients

* 175 ml full fat milk
* 200 grams caster sugar
* 125 grams cream cheese
* 1/2 teaspoon vanilla extract
* 1 large egg
* Juice of 1/2 lemon
* 350 ml double cream
* 50 grams crumbled digestive biscuits (optional)

Method

1. Heat the milk in a pan, and while it's getting warm, beat together the sugar, philadelphia, vanilla and egg in a bowl. Still whisking pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and cook till a velvety custard. I don't bother with a double boiler, and actually don't even keep the heat very low, but you will need to stir it constantly, and if you think there's any trouble ahead, plunge the pan into a sink half filled with cold water and whisk like mad. It shouldn't take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, pour into a bowl and let if cool, at which time add the lemon juice and then the double cream, lightly whipped.

2. Freeze in ice cream maker or place into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, folding in the crushed digestives-if using before the ice cream is set solid.