Maybe it's because it's only mid-May.
Maybe it's because the forecast actually called for snow and sleet over the weekend... yuck.
Either way, it definitely does not feel like ice cream season seeing as how even drinking water with ice in it makes me shiver and hide under blankets.
But I'm not a quitter. I am 100% able to persevere through the chill to enjoy some lovely summery icy goodness.
I took my six-month-old Pyrenees puppy out for his 1/2 birthday surprise the other day - a baby cone of vanilla ice cream covered in crushed dog-bone "sprinkles." Man, was he in heaven!
Not one for willpower, I had to buy myself some ice cream, too. Naturally. As I way eyeing down the menu, I came across carrot cake ice cream.
Interesting, I thought.
Disgusting, I found out.
The ice cream I was eating tasted pretty much like vanilla ice cream with cinnamon in it and some cream cheese frosting running through it. The taste, consistency and aesthetics were less than pleasing.
When that happens, I jump into my computer and scour the web for ideas...
...leading me to today's project.
Cream Cheese Frosting ice cream.
My absolute favorite frosting, now available conveniently in ice cream form.
And check out how I use this ice cream to recreate a few of my favorite desserts for summer!
Cream Cheese Frosting Ice Cream
(adapted from my Hazelnut Gelato)
Makes 1 pt.
1 1/2 cups milk
3 large egg yolks
1/2 brick cream cheese, softened
1/2 brick cream cheese, softened
1/2 cup sugar
1/4 tsp salt
1/4 tsp salt
1/4 tsp vanilla
Heat the milk in a saucepan over medium heat. As soon as the milk begins to boil, reduce heat to a simmer and thicken the milk.
In a stand mixer, combine sugar, salt and egg yolks. Beat the mixture on medium for 5 minutes. Slowly fold in the strained milk mixture.
Transfer the mixture into a double boiler to temper the eggs. Once the mixture is smooth and thoroughly cooked, remove from heat. Stir in the cream cheese and vanilla and let the mixture cool.
Chill the mixture and place in an ice cream maker to finish.
Top with sprinkles and whipped cream.
In a stand mixer, combine sugar, salt and egg yolks. Beat the mixture on medium for 5 minutes. Slowly fold in the strained milk mixture.
Transfer the mixture into a double boiler to temper the eggs. Once the mixture is smooth and thoroughly cooked, remove from heat. Stir in the cream cheese and vanilla and let the mixture cool.
Chill the mixture and place in an ice cream maker to finish.
Top with sprinkles and whipped cream.
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