Cheesecake ice cream
Cheesecake as ice cream: tangy, rich and very creamy. It has no biscuit base and does not miss it.
The crumble is baked on its own, without the fruit: on top of the berries, the juice soaked the crumbs and they went soft. Spread out on the tray and then coated in cocoa butter, they reach the ice cream crisp.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The cheese, below 40 °C. The crumble, as it comes out of the machine.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Very creamy and milky, with the cheese's richness filling the palate. Its fat does the job cream does elsewhere and gives a slow melt, the tang sitting behind and the biscuit's crunch breaking up the softness.
All about this cheesecake ice cream
With this much cream cheese the ice cream comes out high in fat without any cream at all, and the milk powder stays at a minimum: the cheese already brings plenty of protein and solids.
The cheese goes in below 40 °C, on the way down, and is blended. Hot it would split, because cream cheese protein cannot take 85 °C.
Among the sugars, 21 DE glucose makes a rare appearance: it is shorter-chain than 38 DE, gives more body and sweetens even less. With the sucrose it carries, the sweetness stays high.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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Answers to your questions
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