Sunday, July 29, 2012

Cherry Cheesecake Ice Cream

A few weeks ago, my friend and I went to one of the Talking Taste presentations at the Institute of Contemporary Art in Boston. It's an annual series where local chefs do a talk and cooking demonstration at the museum. You can get an adult beverage from the bar, and have a local chef make you snacky bits while you sip sangria and watch, overlooking Boston Harbor. It is the height of "adult fun".

The presentation by  Tse Wei Lim and Diana Kudajarova  from Journeyman restaurant focused on ice cream. They talked a lot about the different ratio's for making ice cream, sherbet, sorbet, and gelato. They served an arrugula ice cream (and you thought beet was odd), peach ice cream, and blueberry sorbet. 

In a custard based ice cream, you should have 2-11% fat, 15-30% non-fat solids, 15-23% sugar, with egg yolks comprising 7-9% of the base and the rest being liquid.

In a Philadelphia style ice cream base, there should be 7-11% fat, 24-30% non-fat solids, 16-23% sugar, the rest being liquid.

sorbet is 20-60% fruit juice or puree, 25-32% sugar, and the rest should be liquid.

The ice cream I made is a Philadelphia style, made with philly cream cheese (well, Neufchatel to be precise). I got this recipe from a Philly Cream Cheese ad in Martha Stewart's Everyday Food magazine.

1 8oz pkg cream cheese or neufchatel cheese
1 14oz can sweetened condensed milk
1/3 cup whipping cream (I didn't have any on hand so I used half plain yogurt and half milk and it turned out fine)
2 tsp lemon zest (I just zested a whole lemon)
1 1/2 cups fruit cut up bite sized (the ad used strawberries, I used cherries)

Combine the cheese, condensed milk, whipping cream/yogurt, and lemon zest in a mixer until smooth. Then add fruit and put in the fridge to cool (the colder your mix is before you put it in the ice cream maker, the better)
Churn in your ice cream maker according to directions.

The add also included chopped graham crackers, but I chose to omit them

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