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Lemon cheesecake ice cream with plums in sweet wine

  • 8-10
Lemon cheesecake ice cream with plums in sweet wine

A rich, delectable ice cream, which you don't need to stir during freezing, unlike other home-made ice cream. If you prefer orange-flavoured ice cream, simply add orange rind, instead of lemon rind. Best eaten within a week of being made. The plums need to be sliced finely so that they soak up the wine.


  • 2x 250 gram tubs spreadable cream cheese
  • grated rind and juice of 2 lemons
  • 4 egg yolks
  • ¾ cup caster sugar

Plums in sweet wine

  • 6 large plums (red, yellow or both)
  • 375ml botte dessert (sweet) wine
  • grated or pared rind of one orange
  • 5 whole cloves


  1. Process the cream cheese and lemon rind and juice in a food procoessor until the cream cheese is very smooth. If you don't have a food processor, soften the cream cheese and beat well by hand.
  2. In a clean bowl, beat together the egg yolks and caster sugar until the mixture is very thick and pale lemon in colour. This will take about 10 minutes.
  3. Add the egg mixtue to the cream cheese and pulse to combine. Alternatively, fold together with a holed spoon.
  4. Pour into a wide 4 cup-capacity non-stick loaf tin. Cover with foil and freeze overnight until solid.
  5. Serve in scoops in brandy snap baskets with Plums in Sweet Wine.

Plums in Sweet Wine

  1. Halve and stone the plums. Slice into thin slices and place in a shallow dish.
  2. Heat the wine, orange rind and cloves until they have reached scalding point.
  3. Remove from the heat and pour over the plum slices. Cover and leave to macerate in the refrigerator for 2-3 hours or leave overnight. Serve chilled.

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