I recently came across a recipe for cheddar ice cream entitled ‘Cheddar Ice Cream for Apple Pie’ which got me thinking. I could make a batch of ‘Cheese and Crackers Ice Cream.’ Even better, ‘Cheese and Ritz Cracker Ice Cream.’ Better than that? How does ‘Cheddar Ice Cream with Ritz Cheese-filled Cracker Sandwich Pieces’ sound?
The process began by making the plain cheddar recipe. I vacillated between making a single batch and a double batch because a single batch with this recipe is rather small. I landed on making the single batch. I wanted to see if I liked the idea in reality, not just in theory, and I wanted to see if it had the desired consistency after freezing.
I omitted the salt from the recipe, confident that the Ritz Sandwiches would provide enough. On the following morning, I cut said sandwiches into six pieces and sifted out the crumbs. The ice cream had only been churning for ten or eleven minutes when it looked ready to add the Ritz. Any longer and it would be too hard to scoop. Which it was, and which wasn’t case for the Dark Muscovado Ice Cream that follows.
Some time ago, I bought a few specialty sugars from Safeway’s clearance shelves. I picked up small bags of Demerara, Turbinado, and our hero, Dark Muscovado. I’ve been using the other two here and there throughout the year, but I still didn’t know what to do with the Muscovado. So I looked online for a Muscovado Ice Cream recipe, naturally. I found one. However, the recipe was too large for our ice cream maker’s capacity.
It was similar to my tried and true base recipe, only with more milk and cream, and an additional egg. So I opted for my base recipe. A simple swap of Dark Muscovado sugar for the white sugar churned out a glorious result. I will make both of them again. For the ‘Cheese and Crackers’ flavor, I’ll switch to my preferred recipe and add more cheese. The cracker pieces were just the right size and they even stayed crisp. Ritz, you’ve done it again!
That was ridiculous.