Espresso Hazelnut Cheesecake Ice Cream

May 30, 2010

in Cheesecakes,Ice Cream,Italian,Recipes

Last Sunday was the last day to submit a recipe video for Paula Deen’s Real Women of Philadelphia Challenge, it also happened to be dessert week!

A friend of mine told me about this challenge a few weeks ago, but I hadn’t been able to participate because I was missing a key component; a video camera.

After a bit of persuasion and a touch of pouting, I was given the green light, and went out and bought a little flip HD camera, just in time to make a video for the very last round in the challenge.

Saturday morning I wrote out a quick script, rehearsed it a little, and then we shot the video. Sunday morning I worked on the editing.

Here’s how it went. I had a few clips that I needed to piece together, so I opened the video editing software, and had no idea where to start. I decided to search on-line for tutorials, after finding and watching a couple I was able to figure out the basics, well, kind of.

Honestly, I still had have no clue. After going through all that trouble I decided I was going to go forward and submit my badly edited video anyway.

I’m sure it won’t be picked but it was an interesting learning experience to say the least. If you are into self torture you can view the video (I’ve included the link to it below).

The recipe I chose is quick and easy to put together, it is also as tasty as it is rich.

Espresso Hazelnut Cheesecake Ice Cream

16 oz cream cheese
1 1/2 cups heavy cream
1 cup granulated sugar
1 1/2 tablespoons instant espresso powder
2 teaspoons vanilla extract
1/4 cup hazelnut spread

In a medium bowl combine the cream cheese, heavy cream, sugar, espresso powder, and vanilla extract.

Begin by beating on low until heavy cream has been incorporated, increase speed to medium-high and continue beating until cream cheese is smooth and creamy.

Transfer mixture to your ice cream maker and follow your manufacturer’s instructions.

Approximately 5 minutes before the ice cream is down microwave the hazelnut spread for about 50 seconds at 50% power until it has reached a pouring consistency.

Pour the hazelnut spread into the ice cream maker and as soon as it has swirled through you can turn it off.

Transfer ice cream to a resealable plastic container and freeze for at least 2 hours.

Espresso Hazelnut Cheesecake Ice Cream

Espresso Hazelnut Cheesecake Ice Cream

And, here’s my silly and very badly edited video submission to the Paula Dean’s Real Women of Philadelphia Cream Cheese Challenge.

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