Cheesecake Ice Cream
Milk 175 ml
Caster sugar 200 gm
Olpers Cream 125 gm
Vanilla essence 1/2 tsp
Lemon juice 1/2
Cream 350 ml
Crumbled biscuits 50 gm
Heat milk in pan.
Then put sugar, cream cheese, vanilla essence and egg in bowl and beat it nicely.
Then put hot milk in cream cheese mixture, pour in clean pan and cook until velvety custard.
Then whisk continuously until thick, remove from stove, put in bowl and cool it.
Then put on half filled pan with water.
Then add lemon juice and add cream.
Then put in airtight container, keep in freezer and beat it nicely after every hour.
After beating last time, fold in crumbled biscuits.
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