Lemon Cheesecake Ice Cream

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1 tablespoon freshly grated lemon zest
• 2 tablespoons cornstarch
• 1 pinch salt
• 2/3 cup fresh lemon juice
• 8 ounces cream cheese, at room temperature
• 1 1/4 cups crumbled honey graham crackers (coarsely crumbled, small chunks are good)

Recipe

• 1 in a small bowl, mix the corn starch and about 3 t milk. stir until corn starch has completely dissolved. set aside.
• 2 in a saucepan, combine milk, sugar, lemon zest and pinch of salt. stir over medium-high heat until it reaches a slow boil; stirring frequently. reduce heat to low simmer. whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. remove from heat and set aside to cool for at least 15 minutes at room temperature.
• 3 in a medium bowl, beat the cream cheese until creamy. add lemon juice a few tablespoons at a team, beating well after each addition.
• 4 after the milk mixture has cooled, add it to the cream cheese mixture. stir until combined. refrigerate for at least 4 hours.
• 5 freeze the ice cream in your ice cream machine according to the manufacturer's instructions. once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. serve.
• 6 store no more than 1 day in an air-tight container.