Baskin Robbins Cheesecake Ice Cream

Baskin Robbins Copycat Recipe

Serves 8-10

2 1/2 cups heavy whipping cream
1 1/4 cups sugar
2 beaten eggs
1 1/2  (8-oz.) packages cream cheese, softened
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
graham crackers broken into bits

In a large saucepan combine 1 1/2 cups of the whipping cream, sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; slowly beat in hot mixture. Cover and chill thoroughly. Stir in remaining whipped cream, lemon peel, lemon juice, and vanilla. Freeze in a 4-5 quart ice cream freezer according to the directions. Fold in Graham Cracker bits.
Put into freezer container with a lid and let sit 4 hours in the freezer before serving.

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