Monday, January 23, 2012

Cheesecake Ice-Cream

This recipe was a hit with family and friends at a recent dinner. It is a 2 stage process, but not that difficult, and definitely worth it! It is extremely rich, and therefore, a "sometimes" food to be eaten in small amounts and shared with friends.
Vanilla Bean Condensed Milk

•400g can condensed milk
•500ml Udder Farm Cream
•1tsp vanilla bean paste


1.In a stand mixer whip cream until soft peaks form, add vanilla bean paste and then at low speed add condensed milk, mix until just combined.
2.Transfer to jug and chill in fridge for 2-3 hrs.
3.Churn in ice-cream maker, as per machine instructions.
4.Place in airtight container. Freeze.

Cheesecake Ice-Cream
•350g cream cheese, softened
•1/3 cup caster sugar
•1/4 tsp vanilla bean paste
•1/2 cup Udder Farm Cream
•125g Toblerone, chopped
•1 litre Vanilla Bean Ice-Cream, softened
1.Remove Vanilla Bean Ice-Cream from freezer
2.Using a stand mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined.
3.Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm. Serve.

1 comment:

    How did I miss this one? I am SO trying this.