Lemon Cheesecake Ice Cream with Buttery Cracker Crumbs

Enjoy the rich, creamy lemon cheesecake ice cream that is swirled with tangy lemon flavor and topped with buttery cracker crumbs. This tasty frozen treat is great for any event and gives you a burst of citrusy goodness every time you take a spoonful.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup crushed buttery cracker crumbs such as Graham crackers or shortbread cookies

Instructions:

In a saucepan, heat the heavy cream, milk, sugar, and salt over medium heat until it begins to steam, stirring occasionally

In a separate bowl, whisk the egg yolks until smooth

Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon about 5-7 minutes

Remove from heat and stir in the lemon juice and zest

In a mixing bowl, beat the cream cheese until smooth and creamy

Gradually add the hot cream mixture to the cream cheese, beating until well combined

Stir in the vanilla extract

Cover and chill the mixture in the refrigerator for at least 4 hours or overnight

Once chilled, churn the mixture in an ice cream maker according to manufacturers instructions

During the last few minutes of churning, add the crushed buttery cracker crumbs and allow them to incorporate into the ice cream

Transfer the churned ice cream to a freezer-safe container and freeze until firm, typically 4-6 hours

Serve scoops of the ice cream topped with additional cracker crumbs for garnish, if desired