This weekend I made ice cream from salted Oaxacan cream. To be completely honest, I'm not really sure what Oaxacan cream is. My boyfriend got it to use in another recipe. It's got a sour cream texture but a cheesy flavor. We had a bunch left over so I decided to make ice cream out of it.I think I was partly inspired by our visit to Neveria Tocumbo. There, the bf tried an amazing corn ice cream and I got the fresa con queso (strawberries with cheese, by my questionable translation). I found it disappointingly heavy on the strawberry. The cheese flavor was pretty subtle.
For this ice cream, I adapted a creme fraiche ice cream recipe from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. It also suggested a variation with mascarpone.
The results were . . . cheesy. Personally, I liked it, but it is very different. Some friends of ours tested it with us on Saturday and the consensus was that it needed a fruit pairing. Strawberries would be good I'm sure (I think Neveria Tocumbo was on the right track) but blackberries were on sale so that's what I tried yesterday. The result: A touch of tartness balanced by a rich, cheesy flavor.
When I was younger, my father once gave my mother a box of sorbet mix for Mother's Day. She was not pleased. That has almost nothing to do with this, but I thought I'd share. Glad to see you're back to blogging, hope to read lots more.
ReplyDelete--Sidenote, having co-workers and relatives on the same social networks as you does really make it awkward sometimes.
This looks so good. Next time you make it invite me over. PS: You need to teach me how to cook. I suck at it.
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