Cheesecake Ice Cream with Berry Coulis

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This dessert can be made not as individual cheesecakes, but as regular ice cream — simply freeze the cream in a container or in an ice cream maker (in this case, the liqueur can be omitted, as the texture will still be soft and delicate). Crushed cookies or wafers can be sprinkled over the scoops of the finished ice cream when serving.

Ingredients

Butter - 1.4 oz
Cookie - 5.3 oz
Milk - 6 fl oz
Egg white - 1 piece
Sugar - 5.6 oz
Semi-soft cream cheese - 4.4 oz
Vanilla extract - ½ teaspoon
Baileys Liqueur - 1 fl oz
Heavy cream - 12 fl oz
Meyer Lemon Juice - 0 fl oz
Mint Leaves - to taste
Powdered Sugar - 1.1 oz
Fresh Berries - 7.1 oz

Step by Step guide

Step 1

Line six ceramic round molds with plastic wrap or foil. Crush the cookies (you can substitute with wafers if desired), mix with melted butter, distribute the mixture among the prepared molds, and press down to form the base of each future cheesecake. Place in the refrigerator.

Step 2

Bring the milk to a boil over medium heat. Whisk the egg with sugar, cream cheese, and vanilla extract. While continuing to whisk, slowly pour in the hot milk. Return the mixture to the heat and cook, stirring, until thickened. Transfer to a clean bowl, cover with plastic wrap, pressing it tightly against the surface of the cream, and cool. Whip the cream to soft peaks. Add the liqueur to the cream, then gently fold in the whipped cream using a silicone spatula. Distribute the cream over the prepared molds on top of the set base. Cover the top with plastic wrap and place in the freezer.

Step 3

For the berry coulis, puree 150 grams of berries with lemon juice, then strain the mixture through a sieve. Mix the resulting puree with powdered sugar.

Step 4

To serve, dip the ceramic molds in hot water for a few seconds, then remove the cheesecakes. Transfer them to serving plates and garnish with mint leaves. Serve with the remaining fresh berries and berry coulis.