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Tuesday, August 29, 2006

Ice cream by accident

A couple of weeks ago I was making a fancy dinner for a friend of mine who had just had a baby. For dessert, I decided to make my summer fruit tart. However, in my multi-tasking, when I went to make the dessert's cream cheese and whipping cream filling, I forgot to whip the cream before adding it to the melted and cooled cream cheese. I thought, oh if I whip it enough, it will turn into the consistency I needed. But alas, after being whipped on high in my trusty lime green kitchenaid mixer for a good 7 minutes, I still had soup. Frustrated, I dumped the stuff into a Tupperware container and stuck it in the freezer since Z and I were leaving town the next day; I sent Z to the store for more whipping cream and completed the tart as usual.

Last week I was going through the freezer in search of a cold snack and I came across my little container of failed cream cheese filling. I opened it up and was surprised to find that it looked a lot like ice cream. I dipped my spoon in and yes indeed it TASTED like ice cream and its texture was creamy exactly like ice cream. Best of all, it was almost Jeni's consistency! Ok not exactly like Jeni's but better than your average high-end ice cream plus mine was not nearly as sweet. Here is my "Accidental Ice Cream" recipe:

Melt or warm to room temperature 3 oz of cream cheese.
Combine the cream cheese with 1 cup heavy whipping cream and then whip on high in your mixer (I suppose a hand mixer or blender would work as well). Add 1/2 c to 1 cup (depending on your tastes) of sugar. You can also add whatever extract suits you. I added almond extract but I think vanilla or peppermint would have been better choices. I also suspect at this point you could add either cocoa powder or melted and cooled chocolate to suit your tastes. If you want to add fruit I suggest cooking the fruit down into syrup so that most of the water is cooked out of the fruit to avoid ice crystals in the ice cream. If you want nuts or chocolate chunks, I would wait until you are finished whipping the mixture. Whip the cream cheese, whipping cream, sugar, extracts and or chocolate for a good 7-10 minutes. Pour into a well-sealed container and freeze for about a day. Eat up!


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