Categories: August, ice cream

Ingredients

• 175ml full-fat milk
• 200g caster sugar
• 125g full-fat Philadelphia cream cheese
• 1/2 tsp vanilla extract
• 1 egg
• juice of 1/2 lemon
• 350ml double cream, lightly whipped
• 50g digestive biscuits, broken up (or 12 whole ones)

Directions

1. Heat the milk in a pan until nearly boiling. In a bowl, beat together the caster sugar, cream cheese, vanilla and egg. While whisking, pour the hot milk into the cream cheese mixture. Pour back into the cleaned-out pan and cook until a velvety custard, stirring constantly.

2. Transfer to a bowl and sit in a sink of cold water to cool. Add the lemon juice and fold in the double cream.

3. Put into an ice cream maker to freeze, or freeze in an airtight container and whisk every 3 hours to remove any ice crystals. Fold in the crushed digestive biscuits, then freeze until solid, or serve the ice cream plain, sandwiched between whole digestive biscuits.

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