Cream cheese ice cream ... has anyone tried this?

[Gifted Gourmet]

Have read about cream cheese ice cream which resembles a frozen cheesecake. Has anyone made or eaten this one? The recipe I will be using is from epicurious:recipe here and I think it will go nicely with a strawberry or raspberry topping.

Your impressions? Ideas to make it more interesting?

[alanamoana]

my good friend who is the pastry chef at telepan in nyc makes a dee-lish cream cheese ice cream. it goes with just about anything (but then, i love cream cheese).

[divalasvegas]

Have read about cream cheese ice cream which resembles a frozen cheesecake. Has anyone made or eaten this one? The recipe I will be using is from epicurious:recipe here and I think it will go nicely with a strawberry or raspberry topping.

Your impressions? Ideas to make it more interesting? 

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Hi GG. That sounds delicious, but how about making strawberry or raspberry sauce and swirling it in the ice cream? Or, totally go overboard and make your own decadent version of a Dove Bar? Mmm, cream cheese ice cream on a stick (not a wooden one!) dipped in melted milk or dark chocolate.

[melonpan]

anybody know double rainbow ice cream?

they used to have (dont know if they still do) a blueberry cheesecake ice cream.

it tasted really cream cheesey. but that was over ten years ago.

i just remember liking it alot. just havent seen it in all this time...

ill keep an eye on this thread. maybe someone has a good recipe...?

[ComeUndone]

I tried the recipe for cream cheese ice-cream in Claudia Fleming's The Last Course. I was very happy with the results and totally love the tangy flavour. A very nice departure from vanilla ice-cream to serve with fresh fruit compote.

[ludja]

This sounds good; the recipe looks similar to one I have from Michel Richard that I have not yet tried. His recipe has a little more lemon juice, but the proportions of dairy and sugar are very similar.

Along the lines of cream cheese ice cream, I've made ricotta ice cream and mascarpone ice cream and really enjoyed both.

The first I served with slices of blood orange and some Italian cornmeal cookies. The mascarpone ice cream was from The French Laundary Cookbook and the garnish was a "spring salad" with Strawberries, Oranges, Candied Rhubarb and Fennel. This was very good; I second ComeUndone's suggestion of a fruit compote of some sort. Some other spring fruit ideas: rhubarb or pineapple.

Edited May 8, 2006 by ludja (log)

[Gifted Gourmet]

Of course another variation New Orleans style on this is Chef John Folse' Creole Peach Cream Cheese Ice Cream