Here’s a food gift for that person who wants to snack out on a limb.
This year, we were invited to try “Everything Bagel” ice cream and then, in July, Kraft Mac & Cheese ice cream. We didn’t try either, but we followed the comments of those who did.
The Mac & Cheese ice cream from Van Leeuwven was made with the same cheese powder as Kraft’s blue box wonder.
There are no bits of macaroni, likely because even when cooked, the frozen elbows would have become as hard as in their uncooked state.
The flavor sold out within an hour of going on sale online—the equivalent of 6,000 scoops in pints.
Fans commented on how the cheesy powder paired nicely with Van Leeuwen’s standard ice cream base of milk, cream, and sugar.
That’s no surprise to us: We’ve been making cheese ice cream for years (recipes below).
Disappointed you didn’t get to try it? Well, it’s b-a-a-a-a-c-k.
As of 7 o’clock this morning, it was on sale at VanLeeuwenIceCream.com, $ 12/pint “while supplies last.”
Or, make your own using fine aged Cheddar, with our Cheddar ice cream recipe.
Here are six of our go-to cheese ice cream recipes—using cheeses more elegant than powdered cheddar.
While Van Leeuwen’s version is sweet, as our most of our lineup.
We have two savory recipes, both made with Parmigiano-Reggiano (parmesan). The one from the brilliant chef Ferran Adrià is such a favorite of ours, that a friend makes it for us every year on our birthday.
Savory cheese ice cream is not a cutting-edge culinary concept. You can find Formaggio Gelato or Formaggio di Parmigiano in older Italian cookbooks.
The cheese ice cream replaced the cheese course at the end of summer lunches. It was also made in a loaf pan, cut in slices and served as a starter with ham and hard-boiled eggs.
We love Ferran Adria’s recipe for savory Parmigiano Reggiano Ice Cream Sandwiches.
You can update the recipe without the tuiles, to a first parfait with prosciutto and melon.
*A tuile (TWEEL) is a thin, crisp French wafer, often baked in the shape of an arc. It can be savory or sweet. Tuile is the French word for tile, after the shape of arc-shaped roof tiles that the wafer most often resembles. Almond tuiles are a popular dessert cookie, can be made in dough; You can see a flat tuile in photo #3.