Blueberry Cheesecake Ice Cream

Last saturday, I got a shiny new toy.

YUP! I got the Kitchenaid Ice Cream Maker attachment! I’ve always wanted to make my own ice cream and now, I finally get the chance! After making a short list of flavors I intend to make, I’ve chosen Blueberry Cheesecake for my first run!

The first time I tried this flavor out was when I was in Singapore. We were in the mall, hungry, in the middle of the afternoon and so we dropped by this nice little restaurant called, Cedele. After ordering our meals, my sister and I checked out their pastry and ice cream selection and this flavor immediately caught my attention as I’ve never tried it in ice cream form.

It’s now my favorite ice cream flavor. Yes, it was that good. So far, I haven’t come across the flavor here in Cebu and so I decided to make one to satisfy my craving.

And, it turned out good. Not how I want it yet, but really good. Although, one thing I would test next time is to cream all the creamcheese first before adding the milk, sugar and cream. I had big chunks of frozen creamcheese which I didn’t really like.

For the recipe, I found this recipe in allrecipes.com which I have halved and adjusted below. Note, that I only used the ice cream mix recipe.

Blueberry Cheesecake Ice Cream

1 cup milk
450mL heavy cream
1 cup sugar (turned out quite sweet still for me, maybe next time I’ll cut it down to 3/4 cup)
1 package of creamcheese
1/2 cup canned blueberries (Unfortunately, I didn’t find any fresh blueberries)
3-4 pcs. graham crackers (roughly broken into small pieces)

Instructions:

– In a bowl, mix together milk, cream, sugar and creamcheese.
-Pour the mix into your ice cream maker bowl and churn according to manufacturer’s instructions.
-After 25 minutes, slowly add the blueberries, graham crackers. You may also choose to swirl these ingredients after churning.
-Pour ice cream into plastic container and freeze for at least 3 hours.

happy birthday to my grandma!

Two years ago, after I graduated high school and picked up baking, I’ve been baking each of my family members their birthday cakes. Each birthday allows me to experiment with different kinds of cakes, textures and layers. But whenever my grandma’s birthday comes along, I always bake her favorite kind of cake, a yellow butter cake. but this year when I asked her what she wanted, her first answer was, to my surprise, chocolate!

Normally, I’d jump at any opportunity to bake anything chocolate [who doesn’t? ;)] but since my family is very conscious with sweets and do try to lay off them, I’ve decided to combine both butter and chocolate cakes. I know it sounds weird but I decided to have 2 layers of butter cake and a layer of chocolate in between them and frost with something light.

The cake turned out to be pretttttty good (I’m still eating it and it’s already midnight!)! Although, I would use another recipe for the chocolate layer instead of adding cocoa powder using the same yellow cake recipe. But the yellow cake was great! The frosting however, wouldn’t hold up as I would’ve liked maybe because it’s pretty hot in this part of the world but it was still quite okay.

Now I gotta admit two years on and I’m still a noob an amateur when it comes to cake decorating, being not exactly the most creative person on Earth which is ironic since I’d really like to open my own patisserie/cafe business in the future but hey, I like to think that my perseverance will pay off in the long run. ;)

Do you like the basket weave pattern? :3 I’m very happy even though it’s not perfect because this is my first try doing the pattern! The frosting started to melt towards the end though, but I’m still happy! Excuse the giddy person.

Buuuuut enough about me.

I’d like to dedicate this post to my Grandmother; a beautiful, caring, hardworking, loving and smart woman who’s achieved a lot and worked hard for her family. I hope you liked your cake this year or at least pretend to! Haha! Love you Ama*!

As for the recipes, I used Deb’s (of Smitten Kitchen) recipe for the yellow cake and for the frosting, I found this recipe for a Cream Cheese Whipped Cream Frosting from allrecipes.com, which is really light. You can find the recipe for the chocolate whipped cream filling here, wherein I used just half a teaspoon of the espresso powder and used melted chocolate instead of cocoa powder.

*Ama means grandmother in Hokkien, a Chinese dialect. :)