Cheesecake Ice Cream

Tastes even better the next day.

Steps

In a bowl , beat the sugar and cream cheese until smooth and creamy.

Beat in the egg and vanilla.

Set aside.

Bring the milk to a boil in a medium saucepan.

Slowly beat the hot milk into the cheese mixture.

Pour the entire mixture back into the pan and place over low heat.

Stir constantly with a whisk or wooden spoon until the custard thickens slightly.

Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.

Let the custard cool slightly , then stir in the lemon zest and cream.

Cover and refrigerate until cold or overnight.

Stir the chilled custard.

Freeze in 1 or 2 batches in an ice cream maker according to the manufacturers directions , adding the crumbled graham crackers to the machine when the ice cream is semifrozen.

Allow the machine to mix in the crackers.

When finished , the ice cream will be soft but ready to eat.

For firmer ice cream , transfer mixture to a freezer-safe container and freeze several hours.

White chocolate chees.

Ingredients

sugar, cream cheese, egg, vanilla extract, milk, fresh lemon zest, heavy cream, graham crackers