Recently, I mentioned a book I discovered on Scribd that made my mouth water for ice cream. Not that that’s a hard thing to do. I love ice cream!
The book is Jeni’s Splendid Ice Creams at Home. Jeni’s is an ice cream shop out of Columbus, Ohio that is famous for their gourmet flavors and natural, local ingredients. I’ve never been to one of their shops before, but I was able to find Jeni’s ice cream at Whole Foods. It’s not cheap, but it is amazing!
I still want to try making one of the recipes from the Jeni’s cookbook, but they require cooking and then cooling before putting it into the ice cream maker.
I’m pretty lazy, so I wanted a short cut.
I used my basic, no-cook recipe, but I added cream cheese. Jeni’s uses cream cheese in most of the recipes, so I wanted to see what effect it would have on my easy version.
The cream cheese adds some depth of flavor and it does make the ice cream even creamier and thicker. The cheater recipe is still super easy to make. It’s only got 4 ingredients and requires no cooking, but adding the cream cheese makes it better.
Here’s what you’ll need:
Serves: 1 quart
- 2 oz cream cheese, softened
- 1 can sweetened condensed milk
- 2 cups half & half
- 2 tsp. vanilla
- Whisk together cream cheese and a small amount of sweetened condensed milk till smooth.
- Whisk in remaining sweetened condensed milk.
- Add half & half and vanilla.
- Continue whisking until smooth.
- Pour into ice cream maker and freeze according to maker's instructions.
I’ve got another flavor version of this ice cream to share with you soon. It’s just as easy, creamy and scrumptious!