Homemade Basque Cheesecake kissed with honey & stirred into a sturdy base of cream cheese ice cream.
The Basque region, sitting on the border of France and Spain, came up with this ultra rich cheesecake cooked at an unusually high temperature, thus forming a dark, almost burnt crust (no graham crackers here.) A unique cheesecake should make a unique ice cream, right? So we actually bake one of these “burnt” cheesecakes, twist and cram some of it into our already cheesy base, and oh... just for good measure, we fold in cheesecake chunks at the end for what I like to call textural contrast. That's quite a few levels of cheesecake-y goodness, folks. I'm not sure how unique it is, but if cheesecake is your jam, this sh*t is goooood!
Size: US pint, 473ml
Complete list of ingredients: Cream (cream, carrageenan), Cream Cheese (pasteurized milk and cream, salt, cheese cultures, carob bean gum). Sugar, Milk, Eggs, Egg Yolks, Honey, Wheat Flour, Vanilla Extract, Sea Salt