Sounds like a strange combo, I know. But have you ever had those little cheese cracker sandwiches filled with peanut butter? As a kid I took that idea and ran with it, and used to make actual peanut butter & cheese sandwiches and found it works pretty well.
Now I'm trying to make a cheese ice cream with peanut butter swirl. Attempt #1 used sharp cheddar and whole milk (recipe below) and didnt turn out quite how I wanted in two ways:
- Flavor-wise, the cheese ice cream isn't sharp enough. I want something sharper, closer to a "spreadable cheese" or pub cheese up front, that finishes with more of a sweet element. My result is closer in flavor to a Velveeta, or mac & cheese sauce.
- Texture-wise, the ice cream is too cheesy. It's chewier and denser than a standard scoop. I tried to offset the extra fat from the cheese by using whole milk, but maybe the protein or some other aspect of the cheese works to emulsify more.
- the peanut butter came out ok, I made a swirl and will probably keep this element.
A local ice cream shop here in NYC has a "cheese ritz bitz" ice cream that is great. Classic ice cream with a slight grainy texture, and good balance between sharp cheese flavor and sweet cream. I'm considering maybe the way to go is a sweet cream base with both a cheese swirl and pb swirl.
Recipe:
8oz sharp cheddar melted into 2.5 cups whole milk
2 tsp sodium citrate to break down the cheese
150g allulose (could use ~3/4-1cup sugar instead)
2g liquid stevia
6g saline solution (50g water + 16g flaky salt)
PB swirl:
combine over heat –
50g smooth peanut butter
50g allulose
50g heavy cream
by rubber_air
9 Comments
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I actually think this might poison me. I hate both peanuts and cheese lol
It’s nice to see people getting creative!
Me: “what like cream cheese or mascarpone?”
OP: “no, sharp cheddar.”
my dog very much enjoys the nut & cheese dogsters “ice cream” 🙂
but in an effort to be helpful… maybe swapping in a bit of cream cheese would be helpful both from a textural standpoint as well as upping the cheesy tang?
I’d eat a peanut butter ice cream with the cheese crackers in it!
I immediately thought of the little crackers that I got as a kid reading the title!
I’M SPIT-BALLING HERE; YOU HAVE 2 OPTIONS:
Try the “cereal milk” method of getting the crackers, toast them for a bit, chuck them into the milk to steep, and strain well before making your base.
OR
Try using cheese powder rather than actual cheese OR dehydrate American cheese to use for your base.
Best of luck!
Cheese and peanut butter!, the endless possibilities with homemade ice cream is amazing. We also have total control in what we put in it. Thank you for sharing 🙂
Straight to jail. On second thought, straight to execution chamber
The Philippines has something like this called queso ice cream. In this case, you’d want to make a custard base ice cream, so adding in eggs into that recipe. Somehow, the flan taste helps the cheese flavor come out. On top of that, you’d also want to fold in the cheese chunks into that, so you get the texture you’re looking for. Hope that helps!