Mango Cheesecake Ice Cream

Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.

We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products.

We’d love to see your creations using our products… tag us on social media!

#yestoyester

Ingredients:

150g Yester Farm Dairies Double Cream

360g Mango pulp + extra for swirling

250g Yester Farm Dairies Luxury Soft Cheese* (room temperature)

100g Caster Sugar

Juice of ½ lemon*

Zest of 1 lemon*

Crumbled biscuits (optional)

*use low fat soft cheese for a lower calorie alternative

Method:

• Whip cream until soft and floppy.

• Beat in mango, cream cheese, sugar, juice and zest until light and fluffy.

• If using, stir in crumbled biscuits.

• **Pour into a deep container, drizzle over mango pulp and swirl through.

• Freeze for 8-10 hours.

• When ready to serve, remove from the freezer and let it sit at room temperature for about 10 minutes.

• Serve in pretty bowls.

• *the juice and zest of 1 lime can be used instead.

  **if you have an ice cream maker, churn in that and then pop in the freezer.

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