450gramslow fat cream cheesecut into 2.5cm pieces, at room temperature
420mlfat free sweetened condensed milk
1cupfat free half-and-halfSee notes.
1teaspoonpure vanilla extract
1/2teaspoonpure lemon extract
1/2teaspoonpure almond extract
Instructions
Place cream cheese and sweetened condensed milk in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until smooth.
Stir in the half-and-half and extracts. If not freezing immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached.
Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Serve in cups or cones, adding mix-ins while dispensing ice cream.
Notes
Half-and-half is a term used for half full cream and half whole milk mixed together.This ice cream is great for moulding into shapes it holds very well due to the thickness of the mix.Picture shown has Cheesecake icecream with frozen raspberry coulis centre, thin chocolate base and covered in a mirror glaze.