Another ice cream from the Bi-Rite Creamery's recipe book: cheesecake ice cream. Interesting and different, and quickly consumed by happy bowl-lickers at the Roediger House over Memorial Day Weekend. In fact, as the picture above may reveal, there was no willingness to wait until it had had a chance to set up in the deep freezer for a few hours...we ate it right out of the ice cream maker. Good ol' soft-serve.
I'm not sure I'm sold on it, though, so far as ice cream options to make. Tasty but not terrific?
"Cheesecake Ice Cream," from Bi-Rite Creamery's Sweet Cream and Sugar Cones, by Kris Hoogerhyde, Anne Walker, and Dabney Gough. Berkeley: Ten Speed Press (2012), p. 41-42.
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