So I think this is my 100th post? OMG that's crazayzay! I wish I'd had a better post planned... I'll make up for it later, I promise. At this point I have a bunch of drafts I'm still trying to publish before they get really old!
I FINALLY got around to using my ice cream maker again. It's about time. Now that the weather is (dare I say) sweltering, ice cream is always on my mind.
This ice cream sounds pretty fancy, but it is probably the easiest ice cream to make. EVER. If you want something that seems fancy for only a little work, this recipe has got you covered.
The components: 1st is the hazelnut. For those of you nutella lovers, this is made for you. 2nd is the espresso. Now you've got the coffee fix involved. I used the instant packets, which are so fun to watch dissolve into the mixture! 3rd is the cheesecake. I don't think anything needs to be said about the deliciousness of cheesecake. Nope, nothing.
Overall, I enjoyed trying the flavor of ice cream. It was definitely RICH. Like, I put whipped cream on it, and it was serious overload. But a drizzle of chocolate syrup is a nice touch. Plus, I added white chocolate chips, had to. I'd like to try it not as a cheesecake if I make it again.
Espresso Hazelnut Cheesecake Ice Cream
from Daydreamer Desserts
16 oz cream cheese
1 1/2 cups heavy cream
1 cup granulated sugar
1 1/2 tablespoons instant espresso powder
2 teaspoons vanilla extract
1/4 cup hazelnut spread
In a medium bowl combine the cream cheese, heavy cream, sugar, espresso powder, and vanilla extract.
Begin by beating on low until heavy cream has been incorporated, increase speed to medium-high and continue beating until cream cheese is smooth and creamy.
Transfer mixture to your ice cream maker and follow your manufacturer's instructions.
Approximately 5 minutes before the ice cream is down microwave the hazelnut spread for about 50 seconds at 50% power until it has reached a pouring consistency.
Pour the hazelnut spread into the ice cream maker and as soon as it has swirled through you can turn it off.
Transfer ice cream to a resealable plastic container and freeze for at least 2 hours.
(My dad wanted in this)