Cherry Cheesecake Ice Cream
1.
Use a silicone spatula to grind the cheese until it is as smooth as possible, and stir well
2.
Heat the milk to a bubbling state on a low fire. After adding white sugar to the egg yolk, add a small amount of milk and stir evenly, then pour it back into the pot, heat it on a low fire, and stir while heating until the bottom is slightly bubbling. Turn off the fire
3.
Add a small amount of the heated second step milk to the cream cheese several times, stir evenly, and finally add lemon juice and stir
4.
After mixing, filter it with a universal sun, then stir in ice water to cool it down, and then put it in the refrigerator to freeze for about 4 hours
5.
Take out the above mixture when it is about to freeze, stir it thoroughly with an electric mixer, and freeze it in the refrigerator. Repeat this 2-3 times. When it becomes smooth, you can put it in the refrigerator until it is frozen and ready to eat.
6.
During this period, the biscuits can be roughly crushed
7.
After stirring the ice cream batter for the last time, put in the crushed biscuits and mix well, then add the cherry jam and mix well. Put in the refrigerator until frozen and ready to eat
8.
Otherwise, the red color of the finished jam and the white color of the cheese are not obvious, and it is not beautiful enough. The frozen finished product is edible
9.
It can also be combined with biscuits
10.
It’s also a good choice for afternoon tea in hot weather
Tips:
1. Jam and biscuits can be matched according to your favorite taste;
2. The amount of jam and biscuits can also be adjusted according to your preferences. It is recommended to make a taste before adjusting.
