Thursday, February 9, 2012

Cheesecake Ice Cream

When preparing for our non-Super Bowl Super Bowl party, as a result of some faulty spur-of-the-moment grams-to-cups-to-ounces calculations, I over-purchased both sour cream and cream cheese... not wanting it to go bad, I decided to put it to good use in this very easy and very rich cheesecake ice cream, from my favorite ice cream cookbook, David Lebovitz's "The Perfect Scoop."


I had leftover "fudge ripple" from my tin roof ice cream, so I layered that with the cheesecake ice cream, and, while I was at it, dumped in the closest thing I could find to graham crackers here: some crumbled "digestive" biscuit cookie things... I was hoping the cookies would simulate the graham cracker crust of a cheesecake. 

Came together pretty nicely!  The ice cream is great- super creamy and rich, just like cheesecake.  I bet you could throw all sorts of other things in there if you weren't feeling the chocolate... strawberry, blueberry.

P.S.: As a funny aside, I noticed that many products at the grocery stores here in Indonesia, whether made here or elsewhere (such as Australia or Thailand), are sold in bags... sour cream (see below), cooking oil, mayonnaise, among other things.  


P.P.S.: Turns out I didn't actually use cream cheese in this recipe, but rather the oft sought-after "cream chess."


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