Sunday, October 13, 2013

Lemon cheesecake ice cream

I make no apologies as to my blogging (in)frequency.

What drives me to actually blog something on this hot spring day (35 bloody degrees in spring and some people still deny global freakin warming....aaahhh!) ? Food porn of course. 

I could have blogged the awesome veggo san choy bao I made. Lovely crispy iceberg, soft tofu and just the right amount of salty soy...but hey, I really am just not organised some days. We spent the morning at the beach (oh, an upside to global warming!) and the kidlets were too frazzled and needing food too quickly for me to photograph it!
Gratuitous family fun beach shot!

So what you get instead is LEMON CHEESECAKE ICE CREAM!!!!! Yep. I'm shouting. It was that good it deserves shouting. And squealing (but I haven't figured out how to type girly squeals.)

So without further ado, 

Lemon Cheesecake Ice cream

3/4 cup water
3/4 cup sugar
1 cup Ricotta
1 cup Thickened Cream
1/2 cup lemon juice
1 lemon rind zested. 
Handful of toasted nuts (optional)

Make a quick sugar syrup by combining sugar and water in a saucepan and boiling until sugar disolves. Remove from heat immediately. 

Add lemon juice (I used 3 lemons, you probably won't need this many, but since the kids hid my juicer...and hairbrush... and the remote I squeezed the lemons by hand) and zest and pour into another bowl to cool. 

In a separate bowl mix the ricotta and cream (you don't need to spend too much time doing this as the ice cream maker will do the bulk of the job for you). 

Add lemon mixture to cream / ricotta. Stir until combined and add to ice cream maker. You will need to do this step rather quickly as the lemon juice will begin to separate the cream, don't worry, it all comes out great in the end. Turn your icecream maker on and follow manufacturers directions (mine takes about 20 minutes). 

If you are using toasted nuts, go ahead and toast them now. I used pecans as they were what I had in the cupboard, but I suspect macadamias or almonds would taste better. A biscuit or shortbread crumble would also probably be unreal.

If it is 35 degrees I suggest pouring yourself a drink while you wait for your machine to magic up the icecream (white wine spritzers were my choice tonight, alcohol and and water with can you go wrong?)
Lemon Cheesecake Icecream

Serve in little bowls. This served 4 of us (including two little people servings), but was very rich and could have served six with less piggy appetites. 

Til next time. 

No comments:

Post a Comment