Ice cream is great. Pumpkin cheesecake is great. Pumpkin cheesecake ice cream…well, you get it.
Photo by Foodie with FamilyIf you’ve spent much time making ice cream, you may be wondering how I got a velvety smooth, rich ice cream without making a custard base (and by extension, standing over a double boiler whisking an egg-based custard until it thickened, then waiting for it to cool down in the refrigerator or an ice bath.) It’s because I employed two secret weapons: CREAM CHEESE and my BLENDER.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
