Cheesecake Ice Cream

Excerpted from My First Recipe Book by Ricardo Larrivée. Copyright © 2024 RICARDO Media Inc. Photography credits: David de Stefano and Jean-Michel Poirier and Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ingredients

• 1 block (9 oz/250 g) cream cheese, softened
• 1 tsp (5 ml) lemon juice
• 1 can (10 oz/300 ml) sweetened condensed milk
• 1 tsp (5 ml) vanilla
• 1½ cups (375 ml) 35% whipping cream
• Fresh strawberries, quartered, for serving
• Graham crackers, broken, for serving

Directions

1. In a food processor, cream the cream cheese with the lemon juice Add the condensed milk and vanilla. Mix to combine. During this step, stop the food processor and remove the lid. Using a spatula, scrape down the sides of the food processor Replace the lid and continue to mix until smooth. Set aside.
2. In a bowl, whisk the 35% cream with an electric mixer on medium speed until semi-stiff peaks form.
3. Using a spatula, gently fold the cream cheese mixture into the whipped cream until smooth. Transfer to an airtight container. Freeze for 8 hours or until the ice cream is firm.
4. Before serving, let the ice cream sit out at room temperature as needed to soften slightly Place scoops of ice cream in a bowl. Garnish with strawberry wedges and pieces of graham cracker. Serve immediately.