Creamy Cream Cheese Ice Cream

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.

The Recipe:

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.

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The Fifth Recipe For Christmas

 Christmas Macaroons

I am always on the prowl for Macaroon Recipes which are absolutely a must for Christmas in our family. This year I made two kinds -  Walnut Macaroons with brown sugar and Coffee Macaroons with cashew nuts, which I know will go down well with the coffee addicts in our family. The Walnut Macaroons are nearly over and the Coffee Macaroons are hidden away.

Walnut Macaroons: 500 gms brown sugar, powdered in mixer with 18 cardamoms (seeds only); 1 ½ cups chopped walnuts; white of 2 medium sized eggs.
Mix the the sugar and nuts together. Add the egg white very slowly until the mixture becomes a dough like mass. Discard remaining egg white. Make into balls and bake 2 inches apart in preheated oven at 175C for 10 minutes or until puffed out and transluscent. Makes 50.

Coffee Macaroons: 500 gms coarse sugar, powdered in mixer with 18 cardamoms (seeds only); 1 ½ cups chopped cashewnuts; white of 2 medium sized eggs; 2 tsp Nescafe dissolved in 2 tbsp hot water.
Mix the the sugar and nuts together. Add thenescafe and mix well. Next add the egg white very slowly until the mixture becomes a dough like mass. Discard remaining egg white. Make into balls and bake 2 inches apart in preheated oven at 175 C for 10 minutes or until puffed out and translucent. Makes 50.