Cheesecake Ice-Cream With Mango Syrup
By: GourmetGetaways
Published: Tuesday, November 2, 2010 - 1:21pm

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

1 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: 2 Place the jug in the freezer and freeze until the mixture starts to set. 3 Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer. 4 Repeat this step again as the ice-cream is setting. 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. 6 Blend in the metal container twice before allowing to completely freeze. 7 Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix. 8 Heat the syrup and let it boil for 5 minutes stirring regularly. 9 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. 10 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.

Comments:
Your Happy Baker

Serve with chocolate dipped graham crackers and it's just like cheese cake...
GourmetGetaways

I am so pleased you tried my ice-cream and liked :)
GourmetGetaways

I am so pleased you tried my ice-cream and liked :)