Easy no eggs, no gluten, sugar free option. creamy ice cream that tastes like cheesecake.
Ingredients:
1 1/2 cups whole milk
1/4 cup sugar or xylitol (sweetener of choice)
1 1/2 tsp. Clear/plain gelatin powder
1 cup mascarpone cheese
Zest from 1 Meyer lemon
In a small sauce pan whisk the gelatin, sugar, and milk. Let sit 5 minutes to bloom.
Over a low burner heat the sauce pan and whisk until sweetener is dissolved. (Do NOT bring to boil)
Remove from heat, whisk in the mascarpone and lemon zest until smooth. Cool to room temp.
Pour into your ice cream maker and process per manufacturers directions.
Let cure in the freezer 3 hours or over night.
Serve with fresh fruit or anything you would use for cheesecake topping.
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