I have always been a fan of cottage cheese. It is a staple in my family, purchased along side the eggs, milk and Trader Joe's Honey Whole Wheat bread for all the years when I was growing up. These days there's always a tub of it to be found in my fridge, as it is the perfect protein addition to breakfast, lunch or dinner (applesauce and cottage cheese is heaven in a bowl). However, it has never occurred to me to alter its curdy state and use it as the primary ingredient in ice cream. Thankfully, there are many creative thinkers in this world and Jessica at Su Good Eats is one of them. She has pureed cottage cheese and used it to make ice cream. The results look pretty darn good and when you couple that with my love of cottage cheese, I think that this is one I'm going to have to try out.
New York Times Magazine's food issue
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Reader Comments (Page 1 of 1)
9-17-2007 @ 11:01AM
jsmylie said...
Finally a recipe involving cottage cheese that I'm willing to eat!
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9-17-2007 @ 6:45PM
K said...
Oh, I'm trying that for sure. Yesterday I made Chocolate Protein ice cream with unjury protein powder and fat free half and half (and it was actually good), but this sounds really interesting. I'll give it a go.
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9-18-2007 @ 7:37PM
Slack said...
What a great idea! I'm so trying this as soon as I free up some time to do it!
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