Fall recipes: Cream cheese ice cream from Bocanova

Photo courtesy of Ashley Teplin

This is the first accompaniment to pastry chef Paul Conte of Bocanova’s creative spin on carrot cake. (Read my profile of chef Paul Conte here). He substitutes cream cheese ice cream for the traditional cream cheese frosting. Also see Part 1: Roasted Banana Cake and Part 3: Cashew Brittle.

Cream Cheese Ice Cream
Ingredients:

• 3 cups whole milk
• 2 cups sugar
• 1 lb 2 oz cream cheese
• yolks of 18 eggs
• 2 tsp salt
• 2 ¼ cups crème fraiche
• 1 tbsp vanilla extract
   

Directions:
Let cream cheese come to room temperature. In a pot, whisk together milk, 1½ cups sugar, and 1 tsp salt; bring to a simmer, and then remove from stove. In a large mixing bowl, combine egg yolks and remaining ½ cup sugar, and temper in the milk mixture; pour it back into the pot and thicken it a bit, constantly stirring with a wooden spoon (if not, Conte says, you’ll end up with scrambled eggs). When the mixture thickens enough to coat the wooden spoon, remove it from the stove, pour into a large bowl, and slowly whisk in the cream cheese little by little, not allowing it to get lumpy. This must be done steadily while the milk is still hot. Whisk in the crème fraiche little by little; then add the vanilla extract and the remaining teaspoon of salt. Strain the mixture through a fine strainer twice, put it in a container on ice water until accompanying dishes are almost ready, and then put mixture in ice cream maker and follow instructions. Top with Cashew Brittle and place on Roasted Banana Cake.

For more info: Bocanova, Jack London Square, 55 Webster Street, Oakland, CA 94607 (510) 444-1233

If you enjoyed reading this, check out my review of Bocanova.  And, if something exciting is going on in your neighborhood, be sure to let me know!  To receive my articles automatically, subscribe above or:

Dominique is a writer and editor based in Oakland. She reviews restaurants for Lonely Planet Publications, and her articles have appeared in national and international newspapers. You may contact her at dchannell@channelledit.com or follow her on Twitter at oakland_eats.