Mrs. owen's unchurned ice cream cake
Cakes
As a child, I would beg my mother to make her "ice cream cake." You make a ridiculously simple faux ice cream base of cream cheese, sugar, and egg yolks, gently fold in billows of whipped cream and beaten egg white, and freeze it over a graham cracker crust for a luxuriously smooth and rich treat. I hadn't had it in, uh, a few decades, but never forgot it. Recently I unearthed the recipe: The cake is just luscious as ever. I reduced the sugar somewhat to appeal to adult tastes, and added a touch of crème fraîche (the original calls for all 8 ounces of cream cheese in place of the blend of the two). You could garnish this: It is beautiful with blueberries or raspberries, crystallized ginger, or even pretzels, but it is scrumptious served perfectly plain, allowing the tang of the cream cheese to shine. The crumb crust is adapted from The Joy of Cooking, 25th printing. I reduced the confectioners' sugar and left out the (optional) cinnamon. Note: This recipe includes raw eggs.
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