Cheesecake Ice Cream

Name: Cheesecake Ice Cream
Yield: Makes about 450 g (1 pint)
Ingredients: 1 gelatin sheet; 220 g milk (1 cup); 1/2 recipe Liquid Cheesecake (page 149); 15 g sour cream (1 tablespoon); 1/4 recipe Graham Crust (page 112) [85g (1/2 cup)]; 20 g milk powder (1/4 cup); 2 g kosher salt (1/2 teaspoon)

December 14, 2011

At our East Village Milk Bar, we have two big-boy soft-serve machines that churn ice cream day and night. To keep ourselves entertained and to keep customers interested, we change the flavors every six weeks, basing each flight of flavors around a theme. This recipe was part of a suite of ice creams flavored liked baked goods, and, true to its name, it tastes just like cheesecake. The twist with it and our key lime pie ice cream was crazy good!

Recipe notes

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