marsha-tbay
Well-known member
Decadent Guava Lime Cheesecake Ice Cream
makes a little less than a quart.
4 oz. of organic light whipped cream cheese (about a cup)
3/4 cups organic evaporated sugar cane juice (it’s unbleached granulated sugar that imparts a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you haven’t tried it yet and tastes delicious)
1/2 tsp. vanilla
1 C. organic half and half
Zest of one or two organic limes depending on how small
1 1/2 C. organic cream
4 guava paste rolls diced into small bits
Whisk the cream cheese and sugar together until smooth, then whisk in vanilla. Set aside.
Slowly, bring the milk to a boil in a heavy medium saucepan (you just want to see small bubbles form around the sides of the pan).
Slowly beat the hot milk into the cheese mixture. Stir in the lime zest and cream. Cover and refrigerate until cold or overnight.
Freeze in 1 or 2 batches in your ice cream maker, according to the manufacturer’s instructions adding the guava paste bits to the machine when the ice cream is semi frozen.
Allow the machine to mix the guava bits in. When finished, the ice cream will be soft, but ready to eat.
For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.
Just remember that there’s no junk or stabilizers in this ice cream, so it does tend to melt faster than store bought.
On a side note the cream cheese did have the added effect of creating a much smoother texture, similar to egg based custard ice creams, and didn’t melt quite as quickly. Yum!
http://figswithbri.com/?p=37
makes a little less than a quart.
4 oz. of organic light whipped cream cheese (about a cup)
3/4 cups organic evaporated sugar cane juice (it’s unbleached granulated sugar that imparts a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you haven’t tried it yet and tastes delicious)
1/2 tsp. vanilla
1 C. organic half and half
Zest of one or two organic limes depending on how small
1 1/2 C. organic cream
4 guava paste rolls diced into small bits
Whisk the cream cheese and sugar together until smooth, then whisk in vanilla. Set aside.
Slowly, bring the milk to a boil in a heavy medium saucepan (you just want to see small bubbles form around the sides of the pan).
Slowly beat the hot milk into the cheese mixture. Stir in the lime zest and cream. Cover and refrigerate until cold or overnight.
Freeze in 1 or 2 batches in your ice cream maker, according to the manufacturer’s instructions adding the guava paste bits to the machine when the ice cream is semi frozen.
Allow the machine to mix the guava bits in. When finished, the ice cream will be soft, but ready to eat.
For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.
Just remember that there’s no junk or stabilizers in this ice cream, so it does tend to melt faster than store bought.
On a side note the cream cheese did have the added effect of creating a much smoother texture, similar to egg based custard ice creams, and didn’t melt quite as quickly. Yum!
http://figswithbri.com/?p=37