Decadent Guava Lime Cheesecake Ice Cream

by Bri on September 10, 2007

In our quest to make creamy Philadelphia-style (eggless) ice cream, we thought, why not luscious cheesecake?

Bruce Weinstein’s The Ultimate Ice Cream Book, inspired us. His cheesecake ice cream called for lemon or orange zest, but I had organic limes on hand, so I used what I had.

The texture is silky, creamy and luscious without being heavy. Cream cheese has such a rich tangy kick, that it really brightened up the ice cream. The recipe called for regular cream cheese, but I used light whipped, and it was very easy to work with. Whisking it with the sugar, it came together easily.

I have a preference for ice creams that have a little surprise to nosh on. Something chewy, to lend an interesting texture, or throw a whole new flavor into the mix. We discovered tropical, (though unappetizingly named) Guava Paste Rolls at Trader Joe’s and wondered what delightful ways we could use them.

Guava Paste Rolls

I know, paste isn’t the first word that comes to mind when devising a delectable treat, but how could we go wrong with guava? Guava paste rolls are made from guava puree that has been sweetened and dried to preserve the essence of the tropics.

The chewy guava creates a pleasing counterpoint to the richness of cream cheese. Cheesecake ice cream flecked with lively lime zest and bits of sultry sweet guava. It disappeared so quickly, I was lucky to get a descent photo. The cream cheese actually has less fat than if I had just used cream. But it tastes richer than the laws of physics dictate. If I don’t make it again soon, I fear mutiny in the house. It would be great for a party!

I recommend using as many organic ingredients as possible, ‘cuz it does make a difference.

Decadent Guava Lime Cheesecake Ice Cream Recipe

Guava Lime Cheesecake Ice Cream

Makes a little less than a quart.

4 oz. of organic light whipped cream cheese (about a cup)

3/4 cups organic evaporated sugar cane juice (it’s unbleached granulated sugar that imparts a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you haven’t tried it yet and tastes delicious)

1/2 tsp. vanilla

1 C. organic half and half

Zest of one or two organic limes depending on how small

1 1/2 C. organic cream

4 guava paste rolls diced into small bits

Whisk the cream cheese and sugar together until smooth, then whisk in vanilla. Set aside.

Slowly, bring the milk to a boil in a heavy medium saucepan (you just want to see small bubbles form around the sides of the pan).

Slowly beat the hot milk into the cheese mixture. Stir in the lime zest and cream. Cover and refrigerate until cold or overnight.

Freeze in 1 or 2 batches in your ice cream maker, according to the manufacturer’s instructions adding the guava paste bits to the machine when the ice cream is semi frozen. Allow the machine to mix the guava bits in. When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.

Just remember that there’s no junk or stabilizers in this ice cream, so it does tend to melt faster than store bought. On a side note the cream cheese did have the added effect of creating a much smoother texture, similar to egg based custard ice creams, and didn’t melt quite as quickly. Yum!

{ 11 comments… read them below or add one }

nicisme September 11, 2007 at 2:06 am

That ice cream looks wonderful – I love the way the light shines through the lime!

Bri September 11, 2007 at 10:16 am

Nicisme – Thanks! It was challenging to get that effect, but worth it.

brilynn September 11, 2007 at 6:55 pm

Oh how I love everything ice cream… this looks fantastic! I wish we had Trader Joe’s here…

Bri September 11, 2007 at 9:32 pm

Brilynn – Thanks! I’ve never seen lynn attached to Bri before. It’s sweet. Yes, Trader Joe’s is so great. But, you could use guava paste or quince paste that they sell at specialty stores. I’ve seen Spanish quince paste (called membrillo) in the cheese section at Bristol Farms and Whole Foods. Let me know if you find something comprable.

Su-Lin September 12, 2007 at 1:52 pm

That paste looks so good! Trader Joes was such fun when I visited it in Washington…too bad there’s none here in the UK!

Bri September 12, 2007 at 7:58 pm

Su-Lin – It IS tasty. I bet you could find something comprable in the UK. Isn’t London a big foodie city? Especially with foods coming from Italy, Spain and France? Funny that Trader Joe’s isn’t in the UK, since it’s owned by a German family.

ElanaJoy September 18, 2007 at 2:22 pm

This looks absolutely fantastic! My mouth is watering!

Bri September 19, 2007 at 12:44 pm

EJ – Thanks, it really is fantastic. I used cream cheese again in another ice cream, but I still need to write up that post. YUM!

Lyra June 5, 2008 at 9:37 am

I am so making this. What a fantastic flavour combination. I love guava, growing up on the farm we had guava trees in the front yard and I used to make guava pulp (like apple sauce but with guavas) and make crumbles with it. So yummy.

Tania February 9, 2009 at 8:52 pm

I really want to make this for a dinner party I’m planning. Can you tell me how many ounces of guava paste to use since I don’t have access to those Trader Joe guava paste rolls. Thanks in advance! Can’t wait to know what it tastes like.

Marc February 9, 2009 at 9:41 pm

The recipe uses about 2.5 to 3 oz of the TJ’s guava paste rolls. The amount should vary depending on the sweetness and intensity of the desired guava flavor. I am sure different brands vary considerably, so you really should judge by taste. Good luck with your party!

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