chocolate cheesecake ice cream
From mintymommybee 15 years ago
- 10 minutes to make
- Serves 4
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! See less
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!) shopping list
- 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.) shopping list
- 4 ounces cream cheese shopping list
- half teaspoon optional flavor extract or oil (like orange or raspberry or almond or coconut or...) shopping list
- 1 egg shopping list
- 1 1/2 cups mexican crema, or sour cream, or ceme fraiche shopping list
How to make it
- Put milk over a slow heat to warm.
- In a medium bowl and with a whisk beat together sugar, cream cheese, flavor extract or oil, and egg.
- Keep whisking with one hand and use the other hand to pour the hot milk mixture into the cream cheese mixture.
- Now, quickly clean out the pan and return the mixture to that same pan.
- over moderately low heat, stir the mixture constantly for 10 minutes or so, until a thick custard has formed.
- Transfer to bowl to cool.
- once custard is cool, fold in the crema or sour cream or even lightly whipped cream.
- Run through frozen ice cream machine
- freeze.
People Who Like This Dish 3
- lisa1919 Nowhere, Us
- lenora Oak Park, MI
- greekgirrrl Long Island, NY
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- mintymommybee Anderson, IN
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" It was excellent "