Everyone loves cheesecake and everyone loves ice cream, so of course everyone will love Cheesecake Ice Cream.
When I was growing up there was a Hungarian family that lived in my neighborhood. Mr. K was a chef and Mrs. K was a baker. Even though I generally hated babysitting, I mean really hated it, I didn’t mind babysitting for this family because I couldn’t wait to raid the refrigerator after the kids went to bed. They always had the best food.
Mrs. K. had a collection of Wilton Cake Decorating books that she would lend to me sometimes. I pored over those books endlessly. Every year I looked forward to the Hungarian poppy seed and walnut rolls she made for Christmas. I guess even then I should have realized that I was meant to be a pastry chef.
One year at a block party Mrs. K. served homemade strawberry ice cream. You have to understand that this was in the 1970s, the era of Hamburger Helper and powdered mashed potatoes. I remember watching her layer the ice and salt into an old-fashioned ice cream maker shaped like a wooden bucket. Turn the crank, turn the crank…I couldn’t believe that she actually made ice cream. It was like magic.
To this day, every time I make ice cream at home it feels like some kind of magic happens. Even with all the pastries and foods that I make there’s just something about homemade ice cream that always brings back that feeling.
With the start of summer I’m ready to dust off the ice cream maker and crank out batch after batch of creative flavors. Luckily I don’t have to layer salt and ice. I just grab the insert for my machine from the freezer and the ice cream is ready in minutes. Even better, home ice cream makers are pretty inexpensive. The model I use, Cuisinart, currently sells for about $50. I also own the attachment for my Kitchen Aid mixer, which I’ve never used so I can’t really say if it works well. I’ll give it a try on my next batch of ice cream to see how it works.
The base recipe I use is actually a frozen custard. If you’ve ever made Creme Anglaise or pastry cream it’s the same procedure; make the custard, add any flavors that you want, chill the custard and run it through the ice cream machine.
I love cheesecake and fruit together so I created this cheesecake ice cream and topped it with a cherry/blueberry compote. With the red, white and blue colors this would be a perfect dessert for your holiday cookouts this summer.
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