This is seriously cheesecake turned into ice cream. And it’s simply wonderful.
Put it with any fruit topping and boy you will be humming a happy tune.
Quick and easy to put together as our most ice cream bases, it will be a winner in your ice cream arsenal.
- 12 oz cream cheese, cut into pieces
- 3/4-1 c sugar or substitute of your choice
- 1/2 tsp salt
- 4 oz mascarpone
- 1 c milk
- 2 tsp vanilla
- 1/4 c sour cream
- Put cream cheese in a mixer and beat until light and fluffy.
- Gradually add the sugar as the mixer is working.
- Then add the mascarpone.
- Drizzle in the milk and vanilla.
- Fold in the sour cream.
- Cover and put in fridge until very cold, or overnight.
- Place in a commercial ice cream maker and churn according to instructions.
NOTES: The cheese flavor is real here, so it is probably not a great ice cream to eat plain. But it rocks with any sort of fruit topping.
SOURCE: Cuisinart Recipe Booklet
Yeah, strawberry ice cream. Made fresh. With cream and fresh strawberries.
Just do it.
You know you want it.
- 1 1/2 c strawberries
- 3/4 c whole milk
- 1/2 c sugar of your choice. I used stevia.
- 1 1/2 c heavy cream
- 1 1/2 tsp vanilla
- Put the strawberries into a food processor and pulse until chopped.
- Whisk the rest of the ingredients together in a separate bowl until they are well mixed, and the sugar is dissolved.
- Pour the strawberries into the milk and stir in.
- Refrigerate until cold.
- Place in an ice cream maker and follow the general instructions.
- Remove from ice cream maker and place into a container and place in freezer.
SERVES: 1/2 gallon
NOTES: Add a tbsp of vodka to help prevent crystallization. Remove from freezer about 30 minutes before using to soften to a scoopable consistency.
SOURCE: Cuisinart Ice Cream Maker recipe booklet
Oh ice cream, the food of gods. Move over ambrosia, you got nothin’.
This passes muster with stevia sugar substitute just perfectly, and it was delicious.
If you love custard type ice cream, then do try this one.
- 6 tbsp butter
- 1/2 cup sugar of your choice
- 2 tbsp coconut sugar or 1 tbsp molasses
- 1/2 tsp vanilla extract
- 3/4 tsp kosher or sea salt
- 1 1/2 cups whipping cream
- 1 cup unsweetened almond or cashew milk
- 4 large egg yolks
- 2 tbsp vodka (optional, helps reduce iciness)
- 1/4 tsp xanthan gum
- 3 ounces sugar-free dark chocolate or high % cacao chocolate, chopped well
- Set a medium bowl over an ice bath and set aside.
- In a large saucepan, combine butter, sweetener and coconut sugar or molasses. When butter has melted, whisk to combine well. Bring to a boil and cook 3 to 5 minutes, being careful not to burn it.
- Remove from heat and stir in vanilla and salt.
- Slowly add cream, whisking constantly. Mixture may bubble vigorously. Stir in almond or cashew milk. Return to medium heat and cook, whisking frequently, until mixture reaches 170F on an instant read thermometer.
- In a medium bowl, whisk egg yolks until smooth. Slowly add about 1 cup of the hot cream mixture, whisking constantly. Then slowly return egg yolks to hot cream in saucepan, whisking constantly. Continue to cook until mixture reaches 180F on an instant read thermometer.
- Pour custard into bowl set over ice bath and cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 2 hours, preferably longer.
- Whisk in vodka, if using, and then sprinkle surface with xanthan gum and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.
- Once churned, transfer half to an airtight container and sprinkle with half the chopped chocolate. Top with remaining ice cream and chocolate and stir to mix in well. Cover with plastic wrap and freeze until firm but not rock hard, about 2 hours. Or dump the chocolate on top and just mix in lightly.
NOTES: You could also add some pecans or walnuts. But don’t over do since you will miss the subtle flavor of the caramel.
SOURCE: All Day I Dream About Food