Thursday, July 7, 2011
Cheesecake Ice Cream with Gluten Free Graham Crackers.
A few years ago, after I graduated from culinary school, one of my gifts was an ice cream maker. I can't say I use it very often, maybe a few times per summer, but after making this ice cream I was reminded how amazingly easy and delicious homemade ice cream is.
I made a cheesecake ice cream for my sister's birthday a couple of years back. She requested it again this year, but I decided to try a new recipe this time around. There wasn't anything wrong with the first recipe, but this one just seemed like it could be cheesecakier, I'm not sure why. Good news? It was!
Graham crackers are cheesecake's perfect partner, so I made a gluten free version since we were expecting celiac guests. They came out beautifully tender and crisp, but not very sweet. If you're using them for something like crumbling over ice cream or crushing them for a crust, I would say use the recipe as-is, otherwise add some brown or granulated sugar to the dry ingredients.
Cheesecake Ice Cream
Adapted from A Chica Bakes
8 ounces cream cheese, softened
2/3 cup granulated sugar
Zest of 1 lemon
1 cup sour cream
1/2 cup half-and-half
Pinch of kosher salt
1 teaspoon vanilla extract
In a large bowl, cream together the softened cream cheese sugar, and lemon zest. In another bowl, whisk the sour cream, half-and-half, salt and vanilla together until smooth, then gradually add this to the cream cheese mixture. (Alternatively, you can just whizz everything together in a food processor. I didn't want to get it dirty @_@) Chill the ice cream base until very cold, at least 4 hours or overnight, then churn in an ice cream maker until thick and creamy.
Gluten Free Graham Crackers
Adapted from Gluten Free Girl and The Chef
2.5 ounces sorghum flour
2.5 ounces millet flour
2.5 ounces tapioca flour
2.5 ounces rice flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3.5 ounces cold butter, cut into pieces
3 ounces honey
3 to 6 tablespoons cold water
In a large bowl, weigh out all of the dry ingredients and whisk well to combine. Cut in the butter with 2 knives, a pastry cutter, or a fork until the mixture resembles sand. Stir together the honey and water, then add it to the dry ingredients, stirring until the dough just starts to come together. Knead it a few times, then wrap and refrigerate for an hour.
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Roll the dough out to about 1/4" thick, then score diamonds or other shapes with a knife and use the tines of a fork to poke holes in the shapes, if desired. Refrigerate the dough until cold, then transfer the shapes to the baking sheet and bake until light golden brown on the outside, 12 to 20 minutes, depending on how thick or thin you cut the dough.