Guava-Cream Cheese Ice Cream

Whipped Topping

Pastry Chef Alissa Frice of Frice Cream | Miami

Adapted by StarChefs | April 2021

INGREDIENTS:

Guava-Cream Cheese Ice Cream:
400 grams heavy cream
250 grams whole milk
200 grams guava puree
150 grams egg yolks
150 grams granulated sugar
3 grams salt
½ each vanilla bean, split and scraped
100 grams Smithfield pourable cream cheese
35 grams powdered sugar
10 grams lemon juice

Whipped Cream Cheese Topping:
300 grams Smithfield pourable cream cheese
25 grams powdered sugar
Pinch salt
50 grams guava pasted, thinned down with a little hot water.

METHOD:

For the Guava-Cream Cheese Ice Cream:
In a pot, heat the heavy cream, whole milk, guava puree, egg yolks, granulated sugar, salt and vanilla. Whisk constantly until it reaches 180F. Strain through a chinoise onto an ice bath. Spin ice cream base in an ice cream maker following the manufacturer’s instructions. Separately, mix the cream cheese with the powdered sugar and lemon juice. Once the ice cream base is spun, place into containers and swirl in the cream cheese mix. Store in the freezer until ready to scoop.

 For the Whipped Topping:
Whip cream cheese and powdered sugar. Line a pastry bag with a stripe of the guava paste, fill the rest of the bag with the whipped cream.

---