Showing posts with label cheese ice cream. Show all posts
Showing posts with label cheese ice cream. Show all posts

July 25, 2021

Cheese Ice Cream

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homemade cheese ice cream

Kraft has recently introduced for a limited time Macaroni & Cheese Ice Cream flavor. Here are the ingredients from the ice cream maker VanLeeuen which they label GOOD INGREDIENTS 😏😏😏
cream, milk, cane sugar, egg yolks, Kraft cheese sauce mix (whey, milkfat, salt, milk protein concentrate, sodium triphosphate, contains less than 2% of tapioca flour, citric acid, lactic acid, sodium phosphate, calcium phosphate, with paprika, turmeric, and annatto added for color, enzymes, cheese culture)Contains: milk, eggs
I have no intention of buying it just to have a taste because all the ice cream in the US are overly sweet. Cheese ice cream has been a favorite flavor of mine and many people in the Philippines. Ice cream in carts, usually parked outside schools, sell this flavor along with perennial favorites mango, ube, and jackfruit. The cheese flavor became very popular in the country that the big dairy companies started making and selling the flavor at grocery stores for many years now. The ice cream is labeled either Keso, the Tagalog spelling of Spanish Queso (cheese) or Queso Ice Cream.

I loved the ice cream sandwiched between soft buns called monay. I have made cheese ice cream  several times with just whole milk, cream, sugar, and shredded cheddar cheese. I don't like it with egg yolk or any flavorings like vanilla extract. The flavor of just salty cheddar cheese and sweet cream is the best IMHO. I don't use thickeners and colorants in my homemade ice cream either, although the cheese I use has annatto coloring. If you have cheese powder in your pantry, you can use that instead of shredded cheese. I prefer the salty little bits of cheese on my tongue when I eat this ice cream.

 
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