Cheesecake Ice Cream Recipe - Serving Ice Cream (2024)

FAQs

Can you serve cheesecake with ice cream? ›

For the cheesecake

When the chocolate cheesecake is ready, remove from the oven, allow it to cool a little bit, cut and serve with chocolate ice cream.

Basic ratio: 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1/4 teaspoon kosher salt.

Before blending your hard ice cream, add ⅓ part heavy cream to the bowl. Blending the ice cream with the heavy cream will produce a softer, runnier mixture, which can be transferred to a Ziploc bag and left to set in the freezer.

Cheese & Berries: The fat in cheese will cut the acidity of tart berries. So blueberry ginger ice cream is the perfect topping to a cheesecake. Vice versa, a Cinnamon Ricotta ice cream may compliment a blueberry pie.

Serve when fully chilled (at least 4 hours in the refrigerator, or overnight). Before serving, carefully remove cheesecake from the springform pan by running a blunt knife along the sides of the cheesecake to release it from the sides of the pan. Add desired toppings, and serve.

For each person arriving, you should have at least three half-cup (four-ounce) scoops. That totals to 1-1/2 cups of ice cream per person.

There are 2 cups in a pint or 4 scoops of ice cream. There are 4 cups/2 pints in a quart so 8 scoops of ice cream.

How much ice cream is in a standard scoop? Generally, an ice cream scoop is 1/2 cup of ice cream or 4 ounces. There are usually 32 scoops in a gallon of ice cream, and about 4 scoops in a pint.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

What makes a good soft serve ice cream? ›

Carefully Chosen Ingredients

An ingredient such as tetrasodium phosphate gives soft serve its smooth and even texture. Ingredients such as maltodextrin and carrageenan thicken the ice cream, while potassium phosphate helps prevent the ice cream from changing its texture and form in undesired ways over time.

Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.

In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.

Cheesecake is a versatile dessert that goes well with a variety of topping like fruit sauces, chocolate fudge, pie fillings, fruit curd, and much more! What pairs well with cheesecake? Cheesecake pairs well with fresh fruit salad, hot or cold coffee or tea, or by itself!

But when a cake is served with ice cream, the frozen dessert takes on an entirely new purpose. Unlike pie, cake is often served at room temperature — otherwise, the icing and glaze would just fall off it. Most cakes are also self-sufficient because they contain enough sweetness in the frosting and the sponge.

Previously frozen heavy whipping cream can be used as an ingredient in cooking. I've used it in making ganaches. Previously frozen cream cheese can end up having its texture changed into a grainy sort of thing and I wouldn't use it in making a cheesecake at all.

Cheesecake tastes best with a little chill on it straight from the fridge. But refrigerating cheesecake is not only necessary for its taste but for your health too. Most cheesecakes contain a lot of eggs and cream cheese (or, in the case of Italian-style cheesecake, ricotta), and these are perishable items.