Sunday, July 7, 2013

Fudge Swirl Cheesecake Ice Cream

Well, I guess it is official when it comes to chocolate.  There is one person at work that states they do not like the taste of chocolate.  In most people's opinion, they are really missing out on a lot of wonderful desserts.  For some, eliminating chocolate from desserts would be like eliminating water from the ocean.

Between the food allergies and the person that does not like chocolate, finding that perfect dessert that would meet with everyone's approval is not an easy task.  However, majority does rule, so there was one person that was left out of the ice cream tasting at work.

This recipe comes from a resource book that is packed with lots of frosty desserts, but this one did sound interesting.  I have seen a lot of recipes that use different dairy products in ice cream but the the choice of cream cheese is still the most appealing.

The ice cream froze up nice and hard, not like grandma's runny homemade vanilla.  The cream cheese ice cream is rich as tasty as is. However, the extra flavor and texture added with the fudge swirl and graham cracker crumbs really compliments the cream cheese.  Definitely a very sweet way to celebrate the start of summer. Makes about 1 1/4 pints with some fudge left over.

Fudge Swirl Ice Cream
adapted from 500 Ice Creams, Sorbets and Gelatos

Ingredients/Fudge Sauce
1/4 cup light corn syrup
1/4 cup light brown sugar
1/4 cup unsalted butter
1/4 tsp vanilla extract
1/4 cup heavy cream
1/4 cup semi sweet choc chips

Ingredients/ Ice cream
1 cup heavy whipping cream
2 egg yolks
4 tbs melted butter
1/2 cup graham cracker crumps
8 oz package of cream cheese
1/3 cup sugar
juice and zest of 1 lemon or 3 tsp vanilla extract

For the fudge sauce, place corn syrup, brown sugar and butter in a small sauce pan.   Place over heat and let the mixture cook.  The sugar will dissolve and the mixture start to bubble.  Keep cooking until the consistency changes to a thick fudge type of consistency.

Take pan off of heat and stir in the remaining ingredients.  Stir until the chocolate melts and mixture is very smooth.  Let cool to room temperature.

To make the ice cream, start by making sure that your ice cream maker is ready.  Some require ice bags or frozen items to help keep things cool. In a medium size bowl, beat the whipping cream until thick and frothy.  Then add with egg yolks, sugar, zest,  and cream cheese. Beat ingredients together until smooth.  Pour into an ice cream maker and follow manufacturers instructions.

While that is getting cold, mix the melted butter with the graham crumbs.  When the ice cream maker process is complete, put ice cream in a storage container. Pour in the crumbs and the fudge sauce.  Then stir lightly to make sure that the flavors are mixed in just enough to make a swirl. You do not want fudge ice cream. Freeze until firm.

Notes and Tips:
1. feel free to add almonds to this recipe or eliminate the fudge and graham and use 1/2 cup of fruit (chopped strawberries, blueberries)
2. I did not use the juice and zest, just the vanilla extract but it is a great addition to use with fruit.
3. The ice cream is rich, so one serving will do for most people.  I made 2 batches for about 1 dz people.
                                **LAST YEAR: Croissant Pockets with Apricot and Brie**