It has been a busy month! Ice Cream Day was a mere week and a half ago. I celebrated with my second attempt at making Chocolate Cheesecake ice cream. The first time, the churner of my electric ice cream maker couldn’t handle the density of the mixture; it failed to churn the mixture a mere minute after the liquid mixture was poured in. A good 10 to 20 minutes of churning are needed to get enough air in any mixture for it to be classified as ice cream (and more than the less recognizable food product known as “goop”).
I had to apologize to my guests, informing them that there would be no homemade ice cream that evening, but that they were welcome to any or all of the six to eight varieties readily available in my freezer. And then I had an idea, a delicious idea...
While the recipe I invented did not yield ice cream, it did yield what we dubbed chocolate cheesecake mousse. We decided it could also make a pretty good non-bake cheesecake.
Note from 2012: Chocolate Cheesecake ice cream was something I'd eaten as an incredible Limited Edition Häagen-Dazs flavor.