Nigella, Nigella, Nigella.
I take back the comparison to Donna Hay. I never had any true doubt, but I did wonder (only for a minute) if she could maybe possibly surpass you as a fabulous cook with a fabulous accent. But then... then... then.... Cheesecake Ice Cream. Holy Mary Mother of God.... this ice cream was heavenly. Smooth white velvet coolness with that distinct cheesecake flavor. Custard like and melting in your mouth before you can comprehend what had just happened and then... the taste. The beautiful authentic cheesecake flavor bursts into your mouth just as you take another bite... and the process starts over.
We drizzled slightly sweetened strawberries over the top with a sliver of graham cracker and that was all it needed.
For all of those out there who wonder if they should buy a Nigella book.... please do. Buy them all and read them like novels.
Cheesecake Ice Cream
3/4 cup whole milk (or half and half)
3/4 cup sugar
4 ounces cream cheese
half teaspoon pure vanilla extract
juice of half a lemon
1 1/2 cups heavy cream
Heat the milk in a pan and while it is getting warm, beat together the sugar, cream cheese, vanilla and egg in a bowl. Wisk in the hot milk and pour the mixture into a clean pan and make custard. Cook until slightly bubbly and velvety... use your instinct. Pour into a bowl and let cool. While custard is cooling, beat the cream slightly (soft peaks) and juice half a lemon. Combine the cooled custard, whipped cream and lemon. Freeze following ice cream maker directions.