In September, a day excursion with some friends for my homeland will enter a village where he has a reputation for making good cheese and good sobaos, but do not stop to buy any of these delicacies, but to try homemade ice cream that apparently is also known for his reputation for those parts and I without having heard. We
case to the recommendation of friends to try the cream cheese and the time of asking after a long queue waiting at the door greedy turn, pedi I half cheese and half with honey residue. Take a while to decide but I wanted to try these flavors as they are not very common in other pubs in my area. Results
tasting estupendisima .. I was captivated by the cheese and the other too, but less. So I set out to find a recipe for cream cheese to make him the honor he had taken, and I think something I found, if not the same little lacking. And looking
cheese ice cream recipes I found the invert sugar is important among other things to avoid ice cream and crystallized to give elasticity to the masses.
Ingredients 500 gr cheese
philadelfia
milk 100 gr caster sugar 100 g (tb can use invert sugar .. half and half)
sugar 1 teaspoon vanilla
Preparation
Put ingredients in the bowl and set 2min/vel 3. Repeat this operation until a thick cream.
Pour the cream into a pan or ice cube trays and put in freezer for at least 8 h.
Cut the ice cream if you have put on a platter and pour the cup, blend 1 min / vel 5, inserting a spatula through the nozzle of glass and removed to make it smooth and thick. Pass the cream to an airtight container and let q be frozen again at least 4 h to be consumed.
NOTE.
This ice cream I've tried with different kinds of cheese and withthe that I like is with mascarpone q is the closest thing that I tried and how much I liked a few months ago.
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