Chocolate Cheesecake Ice Cream |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Iove chocolate, love cheesecake, love ice cream... what else? This is easier to make than cheesecake, really: no baking, no waterbath, etc etc. I love the rich flavor and incredible texture. be creative with flavor additions! Read more ! I love to add some cinnamon and cayenne or cardamom to spice it up! Ingredients:
3/4 cup best quality whole chocolate milk (this is important for good flavor! i use trader's point organic grassfed or make my own with droste coacoa powder and a bit of brown sugar to taste - just no high fructose corn syrup overly sweetened stuff please!) |
1/4 cup brown sugar - or white granulated if that is what you have. (once the mixture is frozen, it won't taste as sweet as it did unfrozen. trader's point is not too sweet, so i make it a bit sweeter for freezing and i like the flavor of brown sugar best.) |
4 ounces cream cheese |
half teaspoon optional flavor extract or oil (like orange or raspberry or almond or coconut or...) |
1 egg |
1 1/2 cups mexican crema, or sour cream, or ceme fraiche |
Directions:
1. Put milk over a slow heat to warm.
2. In a medium bowl and with a whisk beat together sugar, cream cheese, flavor extract or oil, and egg.
3. Keep whisking with one hand and use the other hand to pour the hot milk mixture into the cream cheese mixture.
4. Now, quickly clean out the pan and return the mixture to that same pan.
5. over moderately low heat, stir the mixture constantly for 10 minutes or so, until a thick custard has formed.
6. Transfer to bowl to cool.
7. once custard is cool, fold in the crema or sour cream or even lightly whipped cream.
8. Run through frozen ice cream machine
9. freeze.
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