Freezer Box Cheesecake

In a medium sauce pan heat up milk and vanilla bean seeds. I actually throw in the whole bean to get more flavor out of it.

Use medium high heat until it’s just about to boil.

Meanwhile whisk together the cream cheese, egg and 3/4 cup sugar over medium high heat.

Remove vanilla bean from the hot milk and pour the milk slowly over the cheese mixture while the machine is running on low. Whisk until it is thoroughly mixed together.

Pour cheese custard back into the sauce pan and heat until it reaches 160º. Remove from heat and cool. An ice bath is best, but not absolutely necessary.

Refrigerate for at least 3-4 hours.

Add the lemon juice just before pouring the mixture into the ice cream maker. Follow ice cream makers manufacturer directions to freeze the cheesecake custard base.

While you are freezing your ice cream, place crumbled cookies into a bowl and mix in the melted butter. Press the cookie crumbs into the bottom of a 8 inch cake pan.

When the ice cream is ready, pour it on top of the cookie crumbs and smooth out the top. Place back in the freezer to set.

Place berries, sugar and corn starch into a small sauce pan and heat over low heat until saucy and thick. Spoon berries over each slice of frozen cheesecake.