Brittany's PantryCream Cheese Ice Cream
Brittany wrote this on 25 March 2013
cream, cream cheese, gluten-free
In the previous post, I mentioned that I like to serve the Cranberry Maple Pudding Cake with cream cheese ice cream. Well, here it is!
This is actually the first ice cream I ever made from scratch at home. Not strawberry, not vanilla, not a nice creamy peach. Cream cheese ice cream. And yes, it tastes just a good as it sounds. Even better, actually. Make no mistake about that.
There are only a few ingredients to this recipe, which allow it to wonderfully taste exactly as it is supposed to. No extra flavors, no messing around. Just pure, clean, tangy ice cream. It goes ridiculously well with anything sweet because it cuts through the richness. I highly recommend pairing it with chocolate cake or chocolate pudding cake. Just about any kind of sauce spilling over the top is down right dreamy. Caramel sauce, a simple homemade chocolate fudge sauce or strawberry sauce smothered over this ice cream will pretty much equal the best dessert you have ever had. Need a simple end to a rich meal? Cover this in fresh berries. The flavor lends itself so just about anything. I also like that it doesn’t freeze as hard as a rock so it makes it really easy to snitch little bites here and there. Or so I’ve heard…
My favorite way to enjoy it? Just as pictured above. Plain. Simple. Stellar.
One Year Ago: Root Beer Baked Beans
Two Years Ago: Speedy Glazed Salmon
Cream Cheese Ice Cream
Adapted from Gourmet
I continually go back and forth about wether or not I like the addition of lemon juice in this recipe. With it, it has a full tanginess that lets you know it is cream cheese ice cream! Without it, it is mellow and smooth and delightful. I like it best without, but you be the judge.
8 oz of cream cheese, softened-I use neufchatel
1 c milk
1 T fresh lemon juice, optional
3/4 c sugar
1/2 c heavy cream
In a food processor or blender, blend all ingredients except cream until smooth. Stir in cream. Freeze in an ice cream maker according to manufacturers directions. Alternatively, pour into a freezer container and freeze 30 minutes, stir vigorously, freeze again, and repeat until you are unable to stir it. Enjoy!
Cranberry Maple Pudding Cake W/Cream Cheese Ice Cream
Brittany wrote this on 22 March 2013 cornmeal, cranberries, cream, maple syrup
At the risk of posting a fall themed recipe in March, I decided to throw caution to the wind and share this with you anyway. It has become one of my favorite deserts and with Easter coming up, the thought of finishing of a ham and cheesy potato dinner with this pudding cake makes me want to weep with joy. It also makes me drool a little bit…
Cranberries can be found frozen in your freezer section which is fortunate because most grocery stores don’t carry fresh cranberries year round, only in November and December. I usually buy them up fresh and then throw 3 or 4 bags in my freezer for cooking during the winter months. This recipe is the perfect example of that. Add cream cheese ice cream and you can kiss those winter blahs goodbye! Especially this year when spring seems to be dragging its feet!
This recipe doesn’t act like a regular pudding. It is kind faking it actually. When I think of a pudding cake, I think of the magic that happens when you bake a more traditional recipe, like Chocolate Pudding Cake. This version is almost like a cobbler, but there is an actual batter that you pour over top instead of dropping dough. However you classify it, it all adds up to fantastic-any season of the year.
One Year Ago: Honey Cheesecake Bars
Two Years Ago: Peanut Butter & Jelly Bars & Lemon Spaghetti
Cranberry Maple Pudding Cake
Adapted from Bon Appetit
This pudding cake is great for breakfast or dessert. Its richness is best cut with ice cream but whipped cream is scrumptious as well!
Filling:
2 c fresh or frozen cranberries
1 c pure maple syrup
2/3 c heavy cream
Combine above ingredients in a small, heavy bottomed saucepan. Bring to a boil and then turn the heat down, letting it bubble slowly for 1 minute. Remove from heat and set aside.
Topping:
2/3 c all purpose flour
1/3 c cornmeal
3 T sugar
1 1/2 tsp baking powder
pinch of salt
Whisk together above ingredients. In a separate bowl, whisk together:
1/2 c milk
1 tsp vanilla
1 egg
1/2 c (1 stick) melted butter
Whisk the wet ingredients into the dry ingredients. Pour the warm cranberry mixture into a glass 9X9 square baking dish or small casserole dish. Pour the topping batter evenly over the top of the fruit. Carefully place in a 400 degree oven and bake for 28 minutes, or until golden brown and bubbly. Let the pudding cake cool AT LEAST 20 minutes before enjoying. Serve with vanilla ice cream, whipped cream, or cream cheese ice cream!
When it comes right down to it, the fact that this dish has a no-cook sauce and that I can make it entirely in the blender…well…that is really what drew me to it originally. After I made it once, it was the flavor that drew me in. The second time I made it, I started adding vegetables. The next few times it barely made it to the table due to the extensive snitching that may or may not have been done by the chef. Kitchen rights, you know.
As it turns out, I am a bit amazed at the fact that I have only added to the original recipe. The flavor is so spot on, I have no improvements or detractions. Only the addition of vegetables and chicken to make it more of a well rounded meal. That said, this is very easy to make entirely vegetarian or to load it up with lean meat. The sauce can be thrown together in a matter of minutes and the entire she-bang can be made ahead of time to make an easy weeknight meal you can just pull right from the fridge and eat. Not bad for dinner out of a blender.
One Year Ago: Chicken Tetrazzini
Two Years Ago: Crock-Pot Chocolate Mess
Peanut Noodles
Recipe adapted from Tyler Florence
As I mentioned above, these noodles are entirely customizable. Originally, they were meant to be eaten cold, but our family loves them warm. Do what we do and enjoy them fresh and then fight over the chilled leftovers the next day.
12 oz linguini, regular or whole wheat
3 T sesame oil
Sauce:
1 inch piece of fresh ginger, peeled and minced
2 cloves garlic
juice of 1 lime, about 1 1/2 T
1 tsp red chili paste
2 T brown sugar
3 T rice vinegar
3 T soy sauce, preferably low sodium
1/2 c creamy peanut butter
6-8 T hot water
Optional add ins:
1 1/2 c shredded, cooked chicken
2 carrots, peeled and grated
2 c fresh spinach, packed
1 bell pepper, chopped
2 green onions, chopped
1 T sesame seeds
red pepper flakes to taste
Cook the pasta according to package directions. Drain and toss with sesame oil. Set aside. In a blender, combine all the sauce ingredients except the water. Fear not! This is not a spicy sauce! Hence, the optional red pepper flakes. The red chile paste is all for flavor so don’t be tempted to skip it! Add the hot water, a tablespoon at a time, until the sauce is the consistency of heavy cream. Err on the side of thin if you are uncertain. Pour every bit of the sauce over the noodles and scrape the blender clean! The pasta will absorb the sauce so you want every drop! Toss in any add-ins you want (I recommend them all) and enjoy warm, or chill and eat cold.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
