Cream cheese, just like my favourite - curd cheese - makes everything better.
I adapted the recipe from the lovely Tartelette, my step-parent in the Adopt a blogger event. She's great! I've enjoyed reading her blog for several several months now and in addition to her professional photos I like her attitude towards cooking.
Actually I made this ice cream quite some time ago, but it looks like the event was timed perfectly before me writing about it...
But I did not dare call it cheesecake ice cream. What would make it cheesecake ice cream for me? First - for me cheesecake is primarily baked cheesecake. Could I make an ice cream that tastes like that? Amy suggested adding chunks of it. In case you're wondering, I'm drooling right now:) So - more cream cheese into the ice cream, chunks of baked cheesecake and chunks of cookies too. I'm up for the challenge!
But for now, I recommend this - mouthwatering!
Cream cheese ice cream
(adapted from Tartelette, serves 4-6)
4 dl milk
1 1/2 dl heavy cream
1 3/4 dl sugar
2 egg yolks
90 g cream cheese
I really was pleased with the result, considering I'm an ice cream amateur. This time I got the consistency right, at least:)
There's cream cheese flavour, alright, but I'm greedy for more! It's sweet, yes, creamy, mild, perfect with a sour pie. It tastes...jolly. It's an amusement park ice cream with a small hint of upper class.
Now, I'm making myself a schedule for WHEN there's time for another batch ofcream cheese cheesecake ice cream!
I adapted the recipe from the lovely Tartelette, my step-parent in the Adopt a blogger event. She's great! I've enjoyed reading her blog for several several months now and in addition to her professional photos I like her attitude towards cooking.
Actually I made this ice cream quite some time ago, but it looks like the event was timed perfectly before me writing about it...
But I did not dare call it cheesecake ice cream. What would make it cheesecake ice cream for me? First - for me cheesecake is primarily baked cheesecake. Could I make an ice cream that tastes like that? Amy suggested adding chunks of it. In case you're wondering, I'm drooling right now:) So - more cream cheese into the ice cream, chunks of baked cheesecake and chunks of cookies too. I'm up for the challenge!
But for now, I recommend this - mouthwatering!
Cream cheese ice cream(adapted from Tartelette, serves 4-6)
4 dl milk
1 1/2 dl heavy cream
1 3/4 dl sugar
2 egg yolks
90 g cream cheese
- Whisk the egg yolks with the sugar
- In a saucepan over medium heat, warm up the milk and the cream, then slowly pour a small amount on the egg yolks to temper, then add the remaining part.
- Stir the mixture well and pour it back into the saucepan, cook over medium-low heat until the cream thickens. Don't let it reach the boiling point!
- Remove from heat and whisk in the cream cheese (It's easier to do so if you first add some of the mixture to the cream cheese so it's not so solid).
- Cool the mixture to room temperature. Then cover and refrigerate until cold. Process in an ice cream maker or beat with an electric mixer every 30 min-1 hour (depending on the freezer's temperature - just check your ice cream!) until the consistency is right.
I really was pleased with the result, considering I'm an ice cream amateur. This time I got the consistency right, at least:)
There's cream cheese flavour, alright, but I'm greedy for more! It's sweet, yes, creamy, mild, perfect with a sour pie. It tastes...jolly. It's an amusement park ice cream with a small hint of upper class.
Now, I'm making myself a schedule for WHEN there's time for another batch of
11 comments:
I am like you, cheesecake is baked, but somehow calling it cream cheese ice cream was weird to me..eheheh!!! I got to tell you that the day you make it with the chunks of cake inside, you'd better call Ben&Jerry asap! That would be a great ice cream indeed!! Looks wonderful! Now I need to look up those sour pies!
Hi - I was wondering about your quantities...is dl equal to a cup?
Thanks and I love your blog.
Thumbs up!
tartelette, I hope I find time for it! one day... Orw would you like to give it a shot?;)
prettybaker, thanks! the internet is of course full of measure converters, but theis is how it is - one cup equals to 236 ml, that is 2.36 dl. Hope that helps:)
Cream cheese ice cream!?! That sounds *so* divine!!!
Lovely blog, glad to have found you!
Clumsycook, thanks! Cram cheese does make everything better!
Oh, yum!! This sounds divine!!
I just discovered your blog - the photographs of your creations are simply stunning!! and how lucky are you to have been paired with Helen (Tartelette) for the Adopt-A-Blogger event - so fun!!
I love ice cream, and I love cheesecake, so it makes sense to put them together. This looks really good. I love the consistency.
Maybe you could do a strawberry cheesecake version next time?
deborah, thank you!
veggiegirl, thanks! I'm not that proud of my photographs, really, although I get obsessed taking some of them:)
emiline, that's a good strategy - putting together all things you like. I once did that with muffins and it turned out wonderfully:D A strawberry version - you'll have to wait until July for that one!
What a great idea... sounds deeelicious! I still need to dust off my parents old ice cream maker!
how to eat a cupcake, you have an ice cream maker that has dust on it? shame shame shame on you! I'm jealous!:)
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