Monday, May 16, 2011

I scream, you scream, we all scream for ice cream


Photo: www.tava.com

Once a week I receive a post from Leite's Culinaria--an amazing blog by David Leite (pronounced leet) who encourages us to step out of our comfort zone and expand our horizons. His mission statement is "to educate and to entertain cooks and readers of all levels who are interested in the diverse world of food".


Mr. Leite provides full-length articles, columns, in-depth interviews, essays, cooking tips, recipes, and so much more!


Last week he introduced us to the delightful epiphany that we can actually produce home-made, creamy, luxurious ice cream without an ice-cream machine. The feature recipe "Strawberry Cheesecake Ice Cream" was taken from a Kraft Foods publication "Spread a Little Joy--A Collection of Simple and Delicious Philadelphia Recipes to Inspire and Enjoy ".

I love strawberries, and I love cheesecake (one glance at my thighs will testify to that statement). But I was in a chocolate mood. So I wondered--could I somehow take out the strawberries and replace them with chocolate? I'll present the recipe as David posted it, and then provide my changes below:

(From Leite's Culinaria)
Strawberry Cheesecake Ice Cream
One 8-ounce package cream cheese, softened
One 14-ounce can sweetened condensed milk
1/3 cup heavy cream
2 teaspoons lemon zest
1 1/2 cups fresh strawberries
3 graham crackers, coarsely chopped

Beat the cream cheese, sweetened condensed milk, and lemon zest with a mixer on medium speed until blended. Scrape into a resealable container and freeze until almost solid, about 4 hours.

Puree the berries in a blender until smooth. Beat the frozen cream cheese mixture with the mixer until creamy. Add the strawberries to the cream cheese mixture along with the graham cracker crumbs and stir with a spoon to combine. If you want to evenly distribute the strawberries and grahams you can, or you can simply stir them in a little to create swirls. Return the ice cream to the resealable container and freeze until firm, about 8 hours or so.

Remove the ice cream from the freezer about 15 minutes before serving and let stand at room temperature to soften slightly. Scoop and enjoy.


Carb Diva's Chocolate Cheesecake Ice Cream
One 8-ounce package cream cheese, softened
One 14-ounce can sweetened condensed milk
1/3 cup heavy cream
3/4 cup Hershey's chocolate syrup
3 chocolate graham crackers, coarsely chopped

Beat the cream cheese and sweetened condensed milk with a mixer on medium speed until blended. Scrape into a resealable container and freeze until almost solid, about 4 hours.

Beat the frozen cream cheese mixture with the mixer until creamy. Add the chocolate syrup to the cream cheese mixture along with the graham cracker crumbs and stir with a spoon to combine. If you want to evenly distribute the chocolate and grahams you can, or you can simply stir them in a little to create swirls. Return the ice cream to the resealable container and freeze until firm, about 8 hours or so.

Remove the ice cream from the freezer about 15 minutes before serving and let stand at room temperature to soften slightly. Scoop and enjoy.

No comments:

Post a Comment