This topic contains 2 replies, has 1 voice, and was last updated by Alexandre Martinez Tonini 1 month, 1 week ago.
October 22, 2017 at 10:05 pm #21997
What do you think of using cream cheese as an ingredient? How would this change your basic recipe? In the past I have used the Jeni’s cookbook, though i switched to yours once I found it. REcently i read a review of Dana Cree’s book, and she recommends cream cheese because it has “a very concentrated source of milk proteins. When added to ice cream, it adds solid matter, which replaces ice, making it a denser, chewier ice cream in a very flavorful way. The proteins can help bind some of the water in the ice cream as well. But cream cheeses also often have stabilizers in them, which when added to your ice cream can improve the texture as well.” Do you feel cream cheese might add something to your basic ice cream recipe in any way? If so, what would it replace?
THANKS AS ALWAYS
September 11, 2018 at 11:30 pm #24479
I have the same question.
And I wonder at what stage you need to add cream cheese ?
December 9, 2018 at 2:19 pm #25623
Alexandre Martinez Tonini
Yes, cream cheese can be used as source of fat and msnf. All kinds of cheese have to be added in the moisture after the heating process (pasteurization), and use as source of fat and msnf as well. You just have to balance the amount of cheese in your ice cream mix recipe formula. I suggest 40% of the total weight of the mix for a good cream cheese flavor. For a mascarpone, 30% is enough for a tiramisù ice cream or gelato.
How you do it? It’s easy! After heating the ice cream mix, without the cheese, bring it to cool and let incorporate air for about 4 hours. The next step we have to mix the cheese with the ice cream mix. You can use a blender or a mixer to do so.