One of the fabulous desserts in our household is cheesecake, so I guess it was only a matter of time before one of us suggested cheesecake ice cream. The trick with this is the eggs in the cheesecake recipe--how to get them cooked before going into the ice cream. This first attempt had me making mini-cheesecakes to crumble into the regular vanilla recipe.
I assumed we didn't need a whole cheesecake to get the one cup of additives for the ice cream. The cheesecake recipe calls for three eggs so I decided to cut the recipe in a third. It's a lot easier to measure out a third of two bricks of cream cheese (a little over five ounces), a third of a cup of sugar, and a third of a pint of sour cream. I only cut the teaspoon of vanilla in half because I don't have a third-teaspoon measure (and can you have too much vanilla?).
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| A third of the cheesecake ingredients |
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| A scientific measurement of sour cream! |
Combining these according to the recipe yielded enough mix for three large ramekins.
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| Raw cheesecake batter |
Those went into the oven at 325 for twenty minutes (five minutes short of the usual recipe, since they are smaller than a springform pan). They turned out well.
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| Mini-cheesecakes! |
The next step was making the regular vanilla recipe and adding the cheesecake during the last five minutes of mixing. I used the little food processor to take the cake-shape out of the mini-cheesecakes. Adding the nearly cup of cheesecake made for some overflow in the ice cream maker.
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| De-caking the cheesecake |
The results were creamy and delicious. There were little, tiny chunks of cheesecake, so it could have been smoother. The next attempt might have the cheesecake batter cooked with milk before it goes into the maker, basically making a cheesecake custard.
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| Finished product |
The second ice cream of the week was Malted Vanilla. I used the basic vanilla recipe and added malted milk powder to the first step (mixing whole milk and sugar). I used three-quarters of a cup of malted milk.
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| Ingredients |
It was very easy to make and the results were a lot creamier than the regular recipe. The mixer made it into ice cream but the finished product was still a bit liquid. Not too badly--it did firm up in our freezer. The recipes in the machine's book often recommend two hours in a freezer for what they call "ripening." This batched turned out to be much easier to scoop from the container after being in the freezer overnight.
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| Malted Milk Vanilla |
The flavor was popular with the family, like a malted milk shake without the shake. It definitely had a smooth mouth-feel and made me happy.
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