Cheesecake Ice Cream
1 cup sugar
4 ounces cream cheese, room temperature
1 large egg
1/2 teaspoon vanilla
3/4 cup milk
2 teaspoons fresh lemon or orange zest, grated
1 1/2 cups heavy cream
3 graham cracks, crushed
Beat sugar and cream cheese together until smooth and creamy. Beat in egg and vanilla. Set aside.
Bring milk to a boil in heavy, medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour it all back into the pan and place over low heat. Stir constantly with whisk or wooden spoon until custard thickens slightly. Be careful not to boil, or the egg with scramble.
Remove from heat and pour mixture through strainer into a large, clean bowl. Allow custard to cool slightly, then stir in lemon zest and cream. Cover and refrigerate overnight, or until cold.
Stir the chilled custard, then freeze in 1 or 2 batches in ice cream machine according to the manufacturers instructions. Add crumbled graham crackers when the ice cream is semifrozen. Allow the machine to mix in the crackers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. Makes about 1 quart.