Wednesday, 27 January 2016

LEMON CHEESECAKE ICE CREAM..with lemon lime dessert sauce

250 grams cream cheese, room temp
finely grated rind 3 lemons
2 cans condensed milk
2 x 600 mls  thickened cream*

using an electric mixer, beat the cheese and rind until

add the condensed milk and cream and beat until thick.

pour into a 3 lt freezer container and freeze until set.
at least 12 hours.

serve with the lemon lime sauce. I crushed up some butternut
snap biscuits to sprinkle over the top.

*I use the coles brand because it beats up quicker and


1 cup sugar
2 1/2 tablespoons cornflour
2 cups hot water
1/4 cup lemon juice
1/4 cup lime juice
6 drops yellow food colouring
4 tablespoons butter

in a saucepan, mix the cornflour and sugar together.

stir in the water, juices and food colouring.

over medium heat, bring to boil stirring.

lower heat a bit and boil for 6 minutes.  remove from heat.

stir in butter until dissolved.

pour into a jug and cool. makes about 3 cups.

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