Saturday, July 19, 2008

Cheesecake Ice Cream

Cheesecake Ice Cream Variations
Makes about 1 1/2 litres

This was originally a strawberry cheesecake ice cream recipe that I decided to play with and have come up with several variations.You can make it as low fat or high fat as you want. The texture and taste will vary but it's all delicious! So have some fun and experiment!!


1 can (385ml) evaporated milk - 2% partly skimmed {you could also use: I can of Coconut milk OR 2 cups of Heavy Cream}
1 cup half and half
1 250 gram cream cheese {light, regular or flavoured depending on your variation/tastes} softened to room temp.
4 ounces liquid egg substitute DO NOT USE REGULAR OR POWDERED EGGS
1 cup white sugar
1 1/2 teaspoon vanilla extract
1 variation flavour ingredient(s):
-Chocolate = 3/4 cup cocoa powder + 1/4 cup nutella
-Lemon = 1 1/4 cup ED Smith Lemon Pie Filling + 2 tsp. finely grated fresh lemon zest
-Mango = 1 1/4 cup mango pulp OR pureed fresh mango
-Peanut Butter = 1 cup smooth peanut butter (crunchy does not work well in ice cream maker - you can add nuts at end)
-Pumpkin Pie = 1 cup cooked & pureed pumpkin or squash or pumpkin pie filling (unseasoned) + 1 1/2 tsp cinnamon + 1/4 tsp gr. cloves + 1/4 tsp gr. ginger
-Strawberry = 1 1/4 cup FRESH pureed strawberries


In LARGE bowl or stand Mixer combine cream cheese and sugar (if making choc. add cocoa powder with sugar for best results) until smooth and creamy. Add egg substitute and beat till light and creamy. Add your flavour variation and mix well. If you have a whip attachment for your mixer, switch to it before adding milks. While mixing on low speed,gradually pour in milk and the half and half. Combine well. Transfer to a sealable container and chill in fridge for several hours or overnight. Process in an ice cream maker per manufacturers instructions.

When the ice cream is almost finished processing (last two or three minutes) you could add some additional textures/flavours to the mix such as:
-1/2 - 3/4 cup grated chocolate or mini chocolate chips
-1/2 - 3/4 cup chopped and toasted almonds, peanuts or pecans
-1/2 - 3/4 cup crumbled oreos or other cookies.
More than 1/2 - 3/4 cup add ins will overwhelm the flavour and the ice cream maker so if this isn't enough you can sprinkle more on each serving.

For the adventurous AND ADULT you could also add in:2 Tablespoons liquor such as cherry brandy, khaluha, amaretto etc. (More than 2 TBSP will make the ice cream soupy as liquor does not freeze!)

Store finished ice cream in air tight container in the freezer.

So, as you can see, this is a very versatile recipe that will have yourguests begging for more!



I Scream, You Scream, We All Scream For Ice Cream!
Sherbets, Sorbets, and Ices!!!

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