I’m back! Did you miss me? (Don’t answer that).
Anyway, this week I decided to tackle the long-promised cheesecake week. First up, of course, is the basic cheesecake ice pop.
The yogurt you see there was actually a mistake. I wanted to add a little sour cream to the recipe to add some tang, but I couldn’t find any sour cream in my fridge. I decided to use the yogurt I bought this morning, and it wasn’t until added a good dollop to the mixture that I licked the spoon and realized that I’d bought vanilla yogurt instead of plain.
The Zoku book says you should heat the cream cheese and milk together to mix them, then cool the mixture before freezing it. As usual, I was too lazy for that level of premeditation, so I just blended it with my new little baby food blender. It blended well, though the mixture turned out a little frothy.
These turned out nice, though not as creamy as I’d hoped. Since I made a big batch of the base (for further experiments this week), I added another ounce or so of cream cheese to the mixture and blended again. The base tasted more like cheesecake, but we’ll have to wait until tomorrow to see how the frozen result tastes.