Well, it IS LIVE....
If you've ever done any theatre... or been in front of an audience, you ultimately experience the unexpected... the snafu... the "oh my god this is my worst nightmare coming true....". Welcome to my Saturday AM live appearance on TV.
I was demonstrating Incredible Ice Creams and Perfectly Pleasing Popsicles. The ice cream was fine (except the incredible meltdown under the hot studio lights!!), but when I went to punch the puree button on the blender to make the Watermelon Raspberry Popscles.... nothing! We had electricity... we were connected... and still... nothing!
My co-anchors, Paul and Shannon, and I laughed it up.... welcome to live TV.
Here's the ice cream recipe--not demonstrated.... definitely need an ice cream maker, but this one recipe alone may justifiy the expense!! The popsicle? Well, check it out in my upcoming book Seriously Good (Dairy-free, Egg-free, Nut-free) Food® for those with food allergies.
Cheesecake Ice Cream
There are versions of cheese ice cream popping up in every cookbook and magazine these days. But this recipe is easy and delivers the straightforward flavor of cream cheese -- just like cheesecake, only frozen... and better!
3/4 cup Milk
1/2 cup sugar
4 ounces cream cheese, softened
1/2 cup Fontina cheese shredded
1/2 teaspoon pure vanilla extract
1 egg
1 tablespoon fresh lemon juice
1 1/2 cups heavy cream
Optional crumb topping:
1/2 cup crushed vanilla wafers
1 tablespoon butter, melted and cooled
1 teaspoon pure vanilla extract
Bring the milk just to a boil in a medium, heavy saucepan. Remove from heat. While the milk is heating, vigorously whisk sugar, cheeses vanilla and egg in a large mixing bowl. Slowly add the scalded milk, while continuously whisking. Pour the mixture back into the saucepan and cook over moderately low heat stirring constantly until the cheeses are completely melted and mixture begins to thicken and lightly coats the back of a spoon (when you run your finger down the spoon, the track will remain).
Pour the custard through a fine mesh sieve into a clean bowl. Cover the surface of the custard mxture with a round of waxed paper, and place in the refrigerator to cool, about 2 to 3 hours. After the custard has cooled, lightly whip the heavy cream until peaks just begin to form. Remove the custard from the refrigerator, remove the waxed paper cover and add the lemon juice. Add the lightly whipped cream mixing until combined.
Freeze custard in an ice cream maker according to the manufacturer's instructions. Transfer ice cream to an airtight container and place in the freezer to harden, about 2 hours. The ice cream will become rock hard.
Remove from the freezer at least 20 minutes before serving. You can put it in the refrigerator up to 1 hour before you intend to serve it.
To serve:
Prepare optional crumb topping:
In the bowl of a food processor, place the crushed vanilla wafers, the butter and vanilla. Process until the cookie is fine crumbs, and the butter and vanilla have been incorporated.
Place scoops of ice cream in a bowl. Sprinkle crumb topping (if using) on top of the ice cream, or around the bowl as a garnish. Serve immediately.
Copyright © 2005, Donna Marie Zotter and There's a Chef in My Kitchen, LLC.
8:18:52 AM 
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