Making Cheesecake Ice Cream

Our answer

Nigella's Cheesecake Ice Cream (from NIGELLA SUMMER) is made using a custard that incorporates cream cheese, to give a slightly tangy, fresh flavour. Once the custard is cold whipped cream is added.

The double (or heavy or whipping) cream is lightly whipped before it is incorporated into the custard. This helps to incorporate a bit of air into the mixture before it is churned or frozen (it is particularly useful to add whipped cream if you don't have an ice cream maker). Only whip the cream to very soft peaks, i.e. until it is just holding its shape, as otherwise it will be too stiff to fold easily into the custard. You may also find it easier to first gently mix a quarter of the whipped cream into the custard, to lighten the custard, and then fold in the rest of the cream.