Cheesecake ice cream
455 g of water
300 g Quescrem Regular Cream Cheese
60 g of skimmed milk powder
90 g of sugar
90 g of glucose powder
5 g of Ice cream stabiliser
Put the water in a saucepan with the skimmed milk powder and the glucose. Heat at 45ºC. Add the sugar with the ice cream stabilizer. Heat everything up to 85ºC. Let the mixture at low temperature until it reaches 4º. Add the Quescrem Natural and mix everything. Let the mixture stand for 6 hours at 4ºC. Whip up. Shock freeze the mixture using a blast chiller at -40ºC. Once frozen, warm it up to -20ºC for its conservation. Once out of the blender add a few pieces of crumble and mix.
Add a topping or syrup of red fruits or other fruit at the same time as the crumble.