Cheesecake Ice Cream

With the Jewish holiday of Shavuot coming up its pretty customary to make a cheesecake and eat ice cream and other dairy yumminess. But I got to thinking, why not make cheesecake ice cream?

So I scoured the web and settled on this recipe from Nigella.  I tweaked it a bit since my ingredients were slightly different. Despite the differences it came out so delish!

Here is my recipe.

Ingredients

• 175ml milk
• 200g castor sugar (I cannot find castor sugar in Israel, so I took 200g brown sugar and whizzed in in my blender until it resembled castor sugar)
• 350g cream cheese (I used a ‘New York’ cream cheese which is kind of salty)
• Splash of vanilla
• 1 large egg
• 3 tablespoons lemon juice
• 250ml dessert cream
• biscuits for decorating

Method

• Bring milk to a simmer.
• While milk is heating, beat sugar, cream cheese, vanilla and the egg until smooth.
• Once milk is heated, add the milk to the sugar mixture and whisk very quickly so the egg doesn’t scramble.
• Return the mixture to the stove top and simmer while continuously stirring until the custard thickens.
• Remove from heat and leave to cool to room temperature.
• Once cool, place in the fridge for an hour or two to start chilling.
• Lightly whip the cream and gently fold it into the chilled custard.
• Add the lemon juice and mix gently.
• Now you can add the mixture to your ice cream machine and churn as per instructions or if you don’t have one, transfer the mixture to a freezer proof dish, cover and place in the freezer for at least 3 hours, removing the dish and stirring the ice cream every hour or so to prevent ice crystals from forming.
• Serve with crushed biscuits sprinkled on top or as a filling between two flat biscuits.

Not the best photo, kids devoured the ice cream before I could get a better shot

 

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Baked Camembert in White Wine

I am a soft cheese lover of note!  I cannot get enough of Brie and Camembert cheese and will eat it until I make myself sick.

So when Tanya mailed me her recipe and pictures I let out the hugest ‘squeeeeeee’ ever.  Im off to the shops after work to get the ingredients 🙂

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A simple recipe that is totally delicious if you love cheese!

Ingredients:

• 1 wheel of Camembert cheese
• Small amount of white wine of your choice
• Fresh Garlic (either a clove of garlic, or I used crushed garlic from woolies)
• Fresh Herbs – thyme or rosemary etc
• Ramekins of approximately the same size of your wheel of Camembert

Method:

• Preheat oven to 180
• Pop the wheel of cheese into the ramekin… I had to squash mine in quite a bit
• Poke cheese with a fork
• Push a clove of garlic into the cheese… since i used crushed garlic, i basically just wiped a teaspoon in the tub of garlic and then smeared it onto the cheese… just very little as I didn’t want to be stinky the next day!
• Stick the fresh herbs into the cheese
• Pour the white wine over the cheese. You need very very little. Probably only 2-5 tablespoons – depending on the size of your ramekin
• Pop the lids onto your ramekins (or cover with foil)
• Put on a baking tray (in case of leakage!) and bake in the oven for 10-15 minutes.
• In the mean time, slice up some crusty French loaf
• When the cheese is done, remove from oven, take out the stalks of herbs, and the clove of garlic if you used one…
• Use your fresh bread to stir it up and enjoy your own little cheese pot!
• Be careful of the hot ramekins though!

*note* one wheel of Camembert may be slightly too much for one person as it is quite rich , so I’d suggest sharing one portion between two people… or if you have hungry people, one portion per person could do!