A Japanese Ice Cream for Valentines Day. I have been thinking about what type of Japanese Ice Cream could be good for Valentines day. It would have to be luxurious and delicious. This ice cream is both.
Japanese Haagen Daz Rare Cheese Cake ice cream. I don’t usually like Haagen Daz but this one is fantastic.
It tastes exactly what the name says – each mouthful tastes like a little piece a cheesecake in my mouth, with a slight hint of lemon and sweet honey. Then you can taste the biscuit base with more lemon taste.
Happy Valentines day everyone.
And below is a recipe to make your own Cheesecake Ice cream
This is how the company describes it and truly that’s what it is like. Ice cream with cream cheese, from Tokachi, Hokkaido, Japan, soft lemon sauce, and fragrantly mixed texture with flaky and buttery biscuits. Glamorous honey with a refreshing lemon-scented honey source and combined with rich cream cheese ice cream, Haagen- rare cheese cake.
Japanese Cheesecake Icecream Recipe just like Haagen Daz.
175 ml Full cream milk
200 grams of caster sugar
I packet (125 grams) of cream cheese
½ teaspoon of vanilla extract
1 medium egg
Juice of a lemon
350 ml double cream
50 grams crumbled digestive biscuits
Heat the milk in a pan, and while it’s warming up, beat the sugar, cream cheese, egg and vanilla together in a bowl. Keep beating and pour the hot milk into the cream cheese mixture and then pour it all back into a clean saucepan and cook till a smooth custard. Don’t bother with a double boiler, and actually don’t even keep the heat very low, but you will need to stir it constantly, and if you think there’s any trouble ahead, plunge the pan into a sink half filled with cold water and whisk like mad and it will become smooth. It shouldn’t take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, pour into a bowl and let it cool, at which time add the lemon juice and then the double cream. Freeze in an ice cream maker or place into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, folding in the crushed buiscuits before the ice cream is set solid.