At our East Village Milk Bar, we have two big-boy soft-serve machines that churn ice cream day and night. To keep ourselves entertained and to keep customers interested, we change the flavors every six weeks, basing each flight of flavors around a theme. This recipe was part of a suite of ice creams flavored liked baked goods, and, true to its name, it tastes just like cheesecake. The twist with it and our key lime pie ice cream was crazy good!

　　

Ingredients

Makes about 450 g (1 pint)

　　1 gelatin sheet

　　220 g milk (1 cup)

　　1/2 recipe Liquid Cheesecake (page 149)

　　15 g sour cream (1 tablespoon)

　　1/4 recipe Graham Crust (page 112) [85g (1/2 cup)]

　　20 g milk powder (1/4 cup)

　　2 g kosher salt (1/2 teaspoon)

　　

Step 1

Bloom the gelatin (see page 29).

　　

Step 2

Warm a little bit of the milk and whisk in the gelatin to dissolve.

　　

Step 3

Transfer the gelatin mixture to a blender, add the remaining milk, the liquid cheesecake, sour cream, graham crust, milk powder, and salt, and puree until smooth and even. Don’t be stingy on the blending time: you want to make sure the graham crust is completely liquefied; otherwise, your cheesecake ice cream will be missing that flavor.

　　

Step 4

Pour the ice cream base through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

　　

Notes

Step 5

Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.