Cheesecake Ice-Cream With Mango Syrup

Photo: GourmetGetaways

Ingredients

450 grams low fat cream cheese

1 can fat free condensed milk

1 cup milk

1 teaspoon vanilla bean paste

2 teaspoons lemon juice

lemon rind finely grated (1 whole lemon)

3/4 cup sugar

500 grams gm mango (fresh, canned or frozen)

3/4 cup water

Preparation

Add the first 6 ingredients to a two litre plastic jug. Use a stick blender to thoroughly mix the ingredients and fluff the mixture up.d:

Place the jug in the freezer and freeze until the mixture starts to set.

Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer.

Repeat this step again as the ice-cream is setting.

Once the mixture has been re-mixed twice, transfer the ice-cream to a deep metal dish and return to the freezer. Choose a dish which is large enough and has enough space to use the stick blender.

Blend in the metal container twice before allowing to completely freeze.

Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.

Heat the syrup and let it boil for 5 minutes stirring regularly.

Reduce the heat slightly and stir for a further two minutes or until the mixture is at a desirable syrup consistently. It will thicken slightly on cooling.

Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream. I can tell you honestly this ice-cream was really easy, absolutely worth the effort, very very yummy, perfect consistancy and so delicious.