On the way back to Brooklyn and I thought of all I'd seen. The Quaker Oats man and the creepy old man. The bronze statue of Rocky Balboa in front of the museum and all the tourists who pose beside it, two fists high. The jazz musicians playing on Poplar St. The architecture. The murals. The mosaics. The Alexander Calder tapestries at the Free Library. Philly. Ice cream. Rocky. Quaker Oats. (Yes, this is how my brain works.) Poplar. Band. Bronze. The nouns flew like this for awhile until I landed on some magic dessert math that has not a damn thing to do with calories.
Equals "Rocky's Road"
Yes, I could've just made Rocky Road ice cream but it'll be a cold day in hell when I eat a marshmallow. So instead, I made this up.
Cream Cheese Ice Cream
8 oz Philadelphia cream cheese
1 c milk
1 tablespoon fresh lemon juice
3/4 c sugar
1/8 tsp salt
1/2 c heavy cream (or half and half for a lower fat version)
Blend the first five ingredients in a blender until smooth. Transfer to a bowl then stir in cream or half and half. Prepare in ice cream maker as per manufacturer's instructions. Store in an airtight container and freeze for at least two hours.
Very important note: Let ice cream soften for five minutes before serving.
2/3 c half and half
2 tbs butter
1 c milk chocolate, chopped
1 tsp vanilla extract
Heat half and half and butter in a saucepan over medium heat until butter melts. Remove from heat and add chocolate. Let mixture stand for one minute then whisk until the chocolate melts. Mix in vanilla. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
Place a handful of granola in a plastic bag and roll with a rolling pin or glass until granola is tiny.
Drizzle chocolate sauce over cream cheese ice cream and sprinkle with granola!