It’s always something, I tell ya. I had grand plans for the weekend. I wanted to clean house, and get a lot of stuff made for the blog. One good thing about having attended the IFBC last weekend is that I’m feeling re-inspired these days, and wanting to actually get back into the kitchen. I’ve been cooking, but it’s been routine, I’m-making-this-because-it’s-easy-and-we-have-to-eat sorts of stuff. But then I got sidelined by strep throat. And rather than do anything cooking-wise, I laid on the couch or in bed, trying to sleep in spite of the pain in my throat. So I’m sharing some Cream Cheese Ice Cream that I made and we enjoyed back in July.
In a way, the timing was perfect, as I started feeling a scratchy throat Friday afternoon, right around the time I left work. By Friday evening, I was drinking hot liquids and thinking I should just ride it out. But I slept horribly Friday night, since I’d be up what seemed like every hour, just to get a drink of water, because my throat was so dry. Saturday morning, I felt awful, and got out the flashlight to check the back of my throat, just in case. And I’m glad I did, because as soon as I saw the dreaded white spots, I had just about an hour to get myself to urgent care. My primary clinic was already closed for the day, but the other clinic in town was open. And the quick-culture came back showing strep. So it’s been antibiotics, liquids, no dairy, and lots of rest.
The worst part about this is not getting enough sleep. I actually took a 2-hour nap on Saturday afternoon–Something I NEVER do, unless I’m sick. I also had to rain-check a pear crisp I was planning on making and sharing with a friend, because right now, I’m not making and sharing things with people other than family (I figure Jay and the bambino have already been exposed, and either they’ll get it too, or they’ll get lucky and escape it). I’m hoping that soon I’ll start feeling well enough to get back to normal in another day or two.
So, this Cream Cheese Ice Cream. If you like Cream Cheese Frosting, you’ll love it. It tastes more like that than it does Cheesecake. I thought at first it might not work, because my cream cheese was a little grainy once it melted, but after it churned in the ice cream maker, it was fine.
- 3 C half & half
- 1 1/4 C powdered sugar
- 2 large egg yolks
- 1 (8-oz.) package cream cheese, cubed and softened
- 1 Tbsp vanilla bean paste
Whisk together first 3 ingredients in a 3-quart saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly.
Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely to room temperature, stirring occasionally. Cover with plastic wrap, placing it directly onto the cream cheese mixture, to prevent a skin from forming. Refrigerate for at least 8 hours, preferably overnight.
Churn the mixture in an electric ice cream maker according to the manufacturer's directions. Transfer to a freezer-proof container, and freeze. Allow to ripen at least 4 hours before serving, letting the ice cream stand 5 minutes before scooping.
Recipe Source: My Recipes