Strawberry Cream Cheese Ice Cream

Monday, February 8th, 2016

2015-10-02 - Strawberry Cream Cheese IC - 0006 [flickr]

 

I’m not 100% sure of the genesis of this particular ice cream flavor, but I think it had something to do with carrot cake ice cream. As in, I really wanted to give it a try, but was one tub short of plain cream cheese for the icing swirl. Plain Tofutti cream cheese got me thinking about Daiya’s amazaballs strawberry cream cheese, one thing led to another, and – huzzah! – strawberry cream cheese ice cream. Just in time for Valentine’s Day.

(Actually I made this way back in October of last year, but held the post back so that it would be more timely. You’re welcome!)

Initially I thought that a cream cheese swirl/chunks of cream cheese a la cookie dough would be the ticket, but not so much! Solid cream cheese doesn’t freeze as well as ice cream batter and besides, I think the cream cheese flavor tastes better when evenly distributed throughout the ice cream rather than concentrated in little bites. Luckily my ice cream maker did such a thorough job of mixing the cream cheese with the batter – even when added near the end of the cycle – that I ended up with very few chunks.

My advice is to add the cream cheese as soon as the batter’s poured. 6 ounces (or 3/4 of a tub) will give you a nice flavor, but if you’d like your ice cream extra cheesy, maybe try a full 8 ounce tub for maximum effect. If you’re really feeling adventurous and want to give chunky a try, add the cream cheese during the last few minutes of the cycle.

 

2015-10-02 - Strawberry Cream Cheese IC - 0013 [flickr]

 

(More below the fold…)

Crostini Italiano (Sandwiches!) from the Veggie Grill

Sunday, June 8th, 2014

2014-06-07 - HappyCow Crostini Italiano - 0008 [flickr]

The Crostini Italiano from The HappyCow Cookbook is technically an appetizer – but this didn’t stop me from enjoying it for lunch! With just a few minor adjustments, I was able to turn it into a sandwich. Instead of slicing the baguette into rounds, cut it lengthwise, like a hot dog bun; and rather than dice the Field Roast Italian sausages into bits, cut the links lengthwise, leaving their meaty bits intact. Spread the olive tapenade on the bottom slice of bread and smear the cream cheese on top and – voilĂ ! – sammies are served.

So this recipe is a little wonky in that it doesn’t tell you what to do with the garlic/chive mix. I added it to the cream cheese to make a pretty killer garlic chive flavor. I suppose you could just sprinkle it onto the sandwich (or crostini) too – it all goes down the same pie hole, after all.

All in all, a pretty delicious and filling lunch! Plus I finally got to try the Field Roast sausages Shane’s always hoarding from me! Double score.

2014-06-07 - HappyCow Crostini Italiano - 0002 [flickr]