This started off as something of a culinary conceit: I wanted to recreate the flavour of cheesecake in ice-cream form. I don't claim it's an original idea - I'd once eaten cheesecake ice cream in a restaurant in LA, scooped into a lozenge-shaped ball and served alongside a mini blueberry pie - but striving for originality is frankly a grievous culinary crime.
Anyway, this works exceptionally well, and is in some respects easier to make than regular cheesecake. I love to fold crushed digestive biscuits into the smooth, familiarly sharp-sweet mixture once it comes out of the ice-cream maker but isn't yet frozen solid, but you can leave the ice cream palely pure and sandwich it between two intact digestives as you eat.
Recipe posted by Nigella