Guinness-Milk Chocolate Ice Cream? You can put beer in ice cream?! Who knew? There's Goat Cheese Ice Cream! Basil Ice Cream!! My eyes were popping out of my head with each page turn.
I kept going back to page 62, though. Cheesecake Ice Cream.
It sounded too good to be true. I love cheesecake and I could tell by the ingredients this would be my kind of cheesecake with both cream cheese and sour cream and *gulp* half-and-half. Then I figured why the heck not?! Now that that was settled, we could get onto more important things!
In a blender, mix:
8 oz. cream cheese
1 cup sour cream
1/2 cup half-and-half
2/3 cup sugar
zest of 1 lemon
pinch of salt
Then, process in your ice cream maker per manufacturer's instructions.
At first I was hesitant at the lemon zest addition. Lemon cheesecake? I just want plain cheesecake! Hearty, cheesy, creamy goodness.
I put it in despite my hesitations and was so glad I did when I tasted it! The lemon is almost unrecognizable. Hidden in the background it gives that burst of tang you're used to in cheesecake without being citrussy. Absolutely perfect. I could bathe in the stuff! (Not really, it only makes 3 cups!)
A little dab'll do ya! It's very heavy, so we were enjoying it a tiny, tiny bowlful at a time.
Until Johnny came up with an ingenius idea. Sandwich the cheesecake ice cream in between graham crackers for a truly authentic cheesecake (with crust!) experience.
Just another reason I love him!
my god that ice-cream makes me want to buy an ice-cream maker like...RIGHT NOW!!!! I can totally see why you'd rather make this at home. Next step? strawberry cheesecake ice-cream?? :)
ReplyDeleteThis sounds fantastic!
ReplyDeletegoing to give the kitchenaid icecream bowl another try with this recipe. I like that there are no eggs in these recipes
ReplyDeleteJohnny IS a genius! What a great way to enjoy it! Maybe you can also add some fruits in there to give it a bit more tang!
ReplyDeleteMichelle and Sophia, the book actually suggested a fruit "layer" if you wanted. I think they cited a blueberry preserve or something. You'd spread out the cheesecake ice cream into the storage container, then a fruit, and then the last of the ice cream on top. It'd freeze and have a ribbon as you scooped it! :)
ReplyDeleteOh my gosh! I love cheesecake (but in moderation of course!!) and that looks amazing. You take great pictures too!
ReplyDeleteI need an icecream maker - stat!
ReplyDeleteThanks for the compliment Diane! I need to learn how to lighten them in photoshop, b/c so often I take pics at dinner when it's shadowy and dark!
ReplyDeleteBiz, I linked to the one I got in the banana post. It's $20 cheaper than they're selling it at Bed Bath and Beyond and ships free! :) There's also a smaller one, circular that I think makes 1 or 1.5 qt, our square one makes 2 qt.
I love cheesecake ice cream, and what a smart idea to serve it with graham crackers!
ReplyDeleteAs far as funky ice cream flavors, the most mindblowing experience I ever had was going to Capogiro Gelato in Philadelphia. They have daily specials that will just make your jaw drop. Such as: rosemary & goat cheese, ginger sesame, elderflower, olive oil... amazing!
Thank you for a great recipe.. Keep them coming so my Wife will keep making them
ReplyDelete