Cheesecake ice-cream recipe

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 flavours every six weeks, basing each flight of flavours around a theme. The twist with this and our key lime pie ice cream was crazy good! Makes about 450g (500ml) 1 gelatin leaf 220g (240ml) milk ½ recipe liquid cheesecake ( recipe here ) 15g (1 tbsp) sour cream ¼ recipe (85g) graham crust (recipe below) 20g milk powder 2g (½ tsp) kosher or sea salt 1. Bloom the gelatin . 2. Warm a little bit of the milk and whisk in the gelatin to dissolve. 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 flavour. 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. Note: powdered gelatin can be substituted for the leaf gelatin: use ½ teaspoon. Graham crust Makes about 340g 190g graham cracker crumbs or crushed digestive biscuits 20g milk powder 25g sugar 3g (¾ teaspoon) kosher or sea salt 55g butter, melted, or as needed 55g (60ml) whipping or double cream 1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients. 2. Whisk the butter and cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25g butter and mix it in. 3. Eat immediately, or deploy as directed in a recipe. The crust is easiest to mould just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer. • This recipe is taken from Momofuku Milk Bar by Christina Tosi (Absolute, £25). Order a copy from the Guardian bookshop for £20