Cheesecake Ice Cream

I got this recipe from www.foodandwine.com.  It is really creamy and sweet and has lots of flavor.  

RECIPE:

1. 6 ounces cream cheese, preferably preservative-free, softened but still cool
2. 3/4 cup superfine sugar
3. 1 cup cold sour cream
4. 1 cup cold heavy cream
5. Pinch of coarse (kosher) salt
6. 3 tablespoons fresh lemon juice
7. 1/4 teaspoon vanilla extract

1. In a bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the heavy cream. Add the salt, lemon juice, vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. 
2. Beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving.

PRINTABLE RECIPE

Make sure you use fresh lemons, not the bottles kind.

Garnish your ice cream with strawberries and crushed graham cracker crumbs.

Homemade Chocolate Peanut Butter Ice Cream

What could be better than Homemade ice cream!  I am not an ice cream eater.  I don't hate it, but I don't love it like my husband and kids.  We spend a fortune on Schwann's ice cream.  So I thought it would be fun to experiment with the flavors we love.  I do like cheesecake ice cream, so my next adventure will be trying to make cheesecake ice cream.  This chocolate peanut butter ice cream was so good, it sold me on liking ice cream. 

I got this recipe online and changed just a little bit up.  It is a video if you want to look at it to see how it is made.  I don't add the ribbon of peanut butter at the end.  Just the peanut butter during the end of churning. 

http://www.youtube.com/watch?v=QG9-2zvcsVM

INGREDIENTS:

4 egg yokes

1/4 cup white granulated sugar

1/3 cup powdered cocoa (good quality)

2 cups milk (i used 2%)

1/2 cup white granulated sugar

1 tsp pure vanilla

1 cup heavy cream

3-4 Tbls of Peanut butter

PRINTABLE RECIPE

Mix the 4 egg yokes and 1/4 cup sugar in a bowl until well combined.  Then add the cocoa powder, mix and set aside. 

Bring the 2 cups milk and 1/2 cup sugar to a simmer. 

Pour a little bit of warm milk into the egg mixture to temper the eggs, whisking at the same time.  Keep pouring in and mixing at the same time.  You don't want scrambled eggs, so this step is important. Mix about half the mixture into the egg mixture.

Then pour the egg mixture into the sauce pan with the rest of the warm milk and cook on low for around 10-15 minutes stirring at all times. 

Take the sauce pan off of the heat.  Add 1 tsp vanilla and 1 cup heavy cream.  Stir until blended.

Pour chocolate mixture into a bowl.  Cover with cling wrap, have it touch the top of the chocolate so when it cools it won't form a film on top of it. Refrigerated until COMPLETELY cold.

Take the cold chocolate mixture out of the refrigerator and give it a stir.

Use an ice cream maker

 Pour the chocolate mixture into an ice cream maker per manufactures instructions. 

When the ice cream is almost done in the machine, spoon in 3-4 Tbls of peanut butter and let the machine mix it in.

Pour the chocolate peanut butter ice cream into a freezer safe container and freeze until hard.

enjoy this delicious ice cream.  

TIPS:

1. Make sure your ice cream container from the machine is frozen.  At least 24 hours or even more. 

2. Make sure your custard is COLD.  It you fail to do these 2 tips, you will get melty ice cream and be frustrated and never make it again.

3. You can eat the ice cream right out of the ice cream maker it will be soft serve.  Or put it in the freezer and it will be hard to scoop out which i think is better.  My ice cream was frozen in a deep freeze for around 5 hours.