Nigella's Cheesecake Ice Cream
OK, so it doesn't really taste like cheesecake. It's not tangy enough. However, this is a really tasty vanilla ice cream that doesn't require an ice cream maker. That's right. I love not having to use my ice cream maker. It's a pain to clean and it's turned my ice cream mixture into butter on more than one occasion, so I haven't used it in two years. I should probably give it to Goodwill or something, but I keep thinking I'm going to need it.
Bottom line--if you are sans ice cream maker, you are not dependent on industrial ice cream. Try this one; it's a lot cheaper than the quality store-bought stuff, too.
Cheesecake Ice Cream recipe at Nigella.com
Top row: CSA eggs make the custard a lovely yellow color; local cream in a glass bottle makes the world seem better
Bottom row: cream whipped to soft peaks; the final product, served with half a digestive biscuit
Thanks to Arthi at Soul Curry for hosting the seventh Forever Nigella Blogging Event. The Official Forever Nigella page is at Maison Cupcake.
|I leave you with the gorgeous Gene Tierney. I really want this amazing swimsuit; maybe I can wear it while enjoying some not-really-cheesecake ice cream?|