|Home Made Ice Cream|
Ice Cream has always been a great favourite in our house and so has cream cheese, although I began using cream cheese only after we came to Malaysia. A friend of mine whom I met at a sugar craft class years ago was good enough to introduce me to a wholesale baking shop and I run riot whenever I go there. To cut a long story short, I always stock up on cream cheese whenever I go there and make this amazing Ice Cream with the left overs. It's a real treat to eat rich, Creamy Cream Cheese Ice Cream on a holiday after a good meal in minute proportions.
1/2 cup cream cheese; 1/4 cu condensed milk; a few walnuts for garnish.
Whisk condensed milk and cream cheese to a smooth consistency at room temperature. Transfer to air tight container. Scatter walnuts on top. Freeze overnight. Keep out for 5 minutes before serving. This is to soften the ice cream and give it a creamy texture. Serve in tiny plates or bowls and svour its richness after a delicious meal.