I’m still working my way through The Perfect Scoop (I know, tough work right?) I usually prefer egg based ice creams for their creaminess, but was running low on eggs, so I decided on a couple of egg-less recipes. These both turned out great – smooth and creamy and delicious.
This is the Chocolate ice cream, Philadelphia-Style. I followed the recipe with only one substitution – I swapped out bittersweet chocolate for the unsweetened chocolate listed.
Here is lemon cheesecake. The spouse and the kids prefer the chocolate (huge shock, right?), but that is fine by me. I loved every bite.
I followed the Cheesecake Ice Cream recipe, but added buttered graham cracker crumbs to complete the cheesecake flavor. I’m not sure if my lemon was extra potent, but the zest from just one was enough to add a noticable lemon flavor. I’m not complaining, I just thought it would be a hint of lemon as in a traditional cheesecake. So for me, this was a lemon ice cream.
buttered crumb swirl
4 full graham crackers (rectangles)
2 Tablespoons butter (room temp)
blitz in a food processor and set aside
Stir into processed ice cream before hardening in the freezer.
