Huckleberry Cream Cheese Ice Cream with Biscoff Butter Ripple

2 Comments

1. 

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2. 

   bajesus 5 months ago

   Heavy use of Dana Cree Recipes here.

   The cream cheese ice cream is from her book and is:

   * 150g room temp cream cheese
   * 250g heavy cream
   * 400g whole milk
   * 150g sugar
   * 50g corn syrup
   * 1/4 tsp zanthan gum

   Made my own huckleberry jam, but store bought would work

   For the Biscoff butter ripple I used Cree’s pb ripple recipe, just with the Biscoff cookie butter instead of pb:

   * 250g cookie butter
   * 45g coconut oil
   * 1tsp salt

   Turned out awesome. The Biscoff ripple is the star but overall really gave the taste of a nice cheesecake in ice cream form.