Rafael Gonzalez, a Cuban sous-chef at Jean Georges, thought I was prejudiced against Cuban flavor combinations. To prove him wrong, I made this ice cream to pair with Coconut Pain Perdu (page 127) and Papaya-Lime Compote (page 251). It’s got that faintly sour edge of cream cheese, which never seems to overpower other flavors, and a great mouthfeel.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Put the milk, milk powder, sugar, and corn syrup in a saucepan and whisk until smooth. Bring to a boil over medium-high heat.
Step 3
Put the cream cheese in a medium bowl and pour in the hot milk mixture. Mix with an immersion blender until smooth. Add the lemon juice and mix again. Strain into a medium bowl and set into the ice bath. Chill completely, stirring often.
Step 4
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
