Cheesecake Ice-Cream With Mango Syrup
Total Steps
10
Ingredients
9
Tools Needed
4
Ingredients
- 450 gram low fat cream cheese
- 1 can fat free condensed milk
- 1 cup milk
- 1 teaspoon vanilla bean paste
- 2 teaspoon lemon juice
- 1 whole lemon lemon rind, finely grated
- 3/4 cup sugar
- 500 gram mango (fresh, canned or frozen)
- 3/4 cup water
Instructions
Step 1
Add the first 6 ingredients (cream cheese, condensed milk, milk, vanilla bean paste, lemon juice, lemon rind) to a two litre plastic jug. Use a stick blender to thoroughly mix the ingredients and fluff the mixture up.
Step 2
Place the jug in the freezer and freeze until the mixture starts to set.
Step 3
Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer.
Step 4
Repeat step 3 again as the ice-cream is setting.
Step 5
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.
Step 6
Blend the ice-cream in the metal container twice before allowing it to completely freeze.
Step 7
Place all the mango syrup ingredients (sugar, mango, water) in a saucepan and using a stick blender puree the mixture.
Step 8
Heat the syrup and let it boil for 5 minutes, stirring regularly.
Step 9
Reduce the heat slightly and stir for a further two minutes or until the mixture reaches a desirable syrup consistency. It will thicken slightly on cooling.
Step 10
Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.