Basque Cheesecake Ice Cream

Hi!

Okay so this is a problem that almost never happens - but if you ever find yourself with too much Basque cheesecake it makes for an incredible ice cream: Dense, deliciously tangy with flecks of burnished bits. I first made this when I was working on the elderflower Basque cheesecake for my cookbook More Than Sweet and I made so many cheesecakes that I couldn’t even convince my neighbours to take any more leftovers…

Basque Cheesecake Ice Cream

Makes 1l

500g whole milk
400g Basque cheesecake
100g sugar
50g glucose syrup
Generous pinch of salt

Fill a large bowl with cold water and ice cubes and set aside.

Add the whole milk to a saucepan with the sugar and glucose and cook over medium heat until the mixture comes to a boil.

Pour the mixture into a clean bowl and place in the ice bath and cool the to 5-10C, stirring occasionally. Use an immersion blender to blend in the Basque cheesecake, then season to taste with a pinch of salt.

Chill in the refrigerator at least 6 hours, preferably overnight. Churn the ice cream in an ice cream maker according to instructions.

Freeze for at least a few hours before serving. The ice cream can be served on its own, but its even better with e.g. macerated strawberries, roasted rhubarb or apricots…