Cheese Cake Ice Cream

Topping (make the topping in advance)

2/3    cup walnuts

1/3    cup almond meal

1       tablespoon date syrup

1       tablespoon xylitol

1/4    teaspoon vanilla powder

2       tablespoons coconut oil

1       tablespoon coconut flour

• Combine all the ingredients in a food processor. The mixture should resemble a paste and  be easily removed from the bowl. 

• Set aside 1/3 of a cup to be mixed with the ice cream later.

• Make a thin  layer (1/4 of an inch) with the reminder of the topping on the bottom of a dish that you want to transfer the ice cream into later. 

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8     ounces of cream cheese
1     cup organic or raw whole milk
1     cup organic or raw cream
2     organic free range eggs
1/3  cup xylitol
Zest of 1 lemon
Juice of one lemon 
1     teaspoon vanilla 

• Combine cream cheese, milk and cream in a blender until well mixed.

• Put eggs, xylitol, lemon juice, lemon zest and vanilla in a bowl or a small sauce pan. Place the bowl or the sauce pan on top of a steaming pan (double boiler) and whisk the egg mixture for about 10 minutes until it is smooth and thickens into the consistency of gravy.

• Remove from the stove, let it cool down for a couple of minutes. Gradually lighten the egg mixture with the cream and milk mixture.

• Pour the batter into an ice cream maker bowl and follow its instructions.

• Right before the ice cream is done sprinkle 1/3 cup of the topping that you have made ready in advance into the ice cream maker bowl while it is still spinning.

• Spoon the ice cream on top of the layer of topping in the 8x8 inches dish.

• Put in freezer.

• To serve, invert on a serving platter.