Thursday, April 14, 2011
Cheesecake is fairly unique in the cake pantheon because there's so many different incarnations. There's the New York style, which is dense and rich and contains heavy cream. The Bavarian or French style, which is light and smooth, typically uses gelatin as a binding and stabilizing agent. German cheesecake uses Quark cheese. Swedish cheesecake uses cottage cheese. The Japanese version, featuring whipped egg whites, is so light and fluffy it looks like it could float directly off the plate and into your mouth on its own.
Italian ricotta cheesecake my grandma used to make. And to any version that comes with a sour cream top. And to any food that has "cheesecake" in the name.
Naturally, then, this recipe, Cheesecake Ice Cream, is one of my all-time faves. It's a best-of-both-worlds dessert: cheesecake-flavored ice cream. And because I'm an all-or-nothing type of person, I like to sandwich it between two cookies (Oatmeal Graham being my choice) for a trifecta of dessert yay.
Cheesecake Ice Cream
~ adapted from David Lebovitz, The Perfect Scoop
8 ounces cream cheese
1 cup sour cream
1/2 cup light cream
2/3 cup granulated sugar
Zest of 1 lemon
1/4 teaspoon pure vanilla extract
Pinch sea salt
Place all ingredients in food processor or blender and process until smooth, pulsing several times. Pour into container, seal tightly, and refrigerate until well chilled.
When ice cream base is chilled, process in ice cream maker according to manufacturer's directions. Place finished ice cream in a freezer-safe container with a tight-fitting lid and freeze immediately. Let ripen in freezer for at least 3 hours before serving, for best results.
For a really cheesecakey experience, try topping this with a spoonful of berry compote and a sprinkle of graham cracker crumbs.