[Disclosure: As co-owner of The Recipe ReDux I was compensated to manage this recipe contest.]
~by Regan Jones, RD
Time is going so fast.
Do you feel it?
My oldest son turns 9 this summer and it dawned on me this week that at best, we're half-way through the period of his life where he'll be living at home. To put that in perspective, I may only have 4 or so more years that he might be willing to spend time with me (he will still let me hold him like a baby at night and sing to him, if I want. I consider myself beyond lucky) ... although, if his recent persistence to join the on-line world of Minecraft play is any indication of how much he's longing to spread his wings (even if they are lego-block-looking digital wings that remind me of a 1986 dos-based game), I may not have even that long.
It's so weird. That moment you get old enough that you start feeling how fast life goes; how fleeting time is... and how memories of your youth, don't feel like old memories. They feel like yesterday... but they're not. They're 13 years earlier. My grandmother (Mawmaw Ween as you've heard me mention her) would've been 94 this week. I told my dad and aunt earlier this week that in my mind, she hasn't aged a day since that time in the fall 13 years ago that I last saw her.
Why all the reminiscing today, Regan? Well beyond the fact that I turned 40 this year and I think that's just what we do around this life juncture, I've been walking down memory lane because of ice cream.
Note -- all my memories have food associated with them. It's a curse and a blessing.
Homemade ice cream as a kid meant rock salt sprinkled over a churn during hot summers on the back steps waiting for it to freeze.
In my 20s, homemade ice cream meant a panic attack over having to say "No thanks" once I realized my future-husband's grandmother used raw eggs in her homemade vanilla.
When Mr. ReganMillerJones, Inc and I started dating circa 1996, his grandparents lived on Lake Martin (a gorgeous spot of water respite in central Alabama. Seriously... one of the best lakes in America.) The lake isn't that far from Auburn (where I was in school at the time), so we would frequently meet up there on the weekends for sun soaking and sea-doo riding. But not too long into the courtship I discovered Nana used raw eggs in her ice cream, and I quickly decided ice cream eating at Nana's house wasn't for me.
At this risk of being an alarmist, I don't "do" raw eggs... (Hello #FoodSafety)
Note -- I have no greater fears than food borne illness and stomach viruses. #Truth
... or rather I didn't "do" raw eggs, until now. Thank You to whoever came up with the idea for pasteurized eggs!
I've long been a fan of their product. I recall finding them at a trade show years ago (before they were on the market for consumers) and begging them to go nationwide. As luck would have it (and of course, not at all related to my own begging) they are now available in many of your local grocers. And they're this month's sponsor for Recipe ReDux. We were challenged to share our favorite way to enjoy Davidson's SafeEggs since using them in a recipe means undercooked eggs (or raw for that matter) are not off-limits for the food safety conscience. I could think of plenty of ways to do this -- dressings, runny eggs, mousse fillings to stuff in some sort of baked goodie. But I settled on a revisit of that basic memory that doesn't seem so far removed -- Ice Cream.
I've jazzed this version up a bit. It's a little fancy... not quite the same as good ole vanilla from the Lake Martin days. But that's part of memories being memories. We change. We move on. And maybe, if we're lucky, we improve just a bit from where we were before.
Be sure to check out what other Recipe ReDux members are creating with Davidson's Safest Choice Eggs in the gallery below.
Treat yourself to an cone full of this Low-Sugar Banana Chocolate Chip Cheesecake Ice Cream for dessert tonight! Tweet this
Low-Sugar Banana ChocoChip Cheesecake Ice Cream
Make 6 servings
- 1 (8-ounce) package cream cheese, at room temperature
- 2 raw Davidson's Safest Choice Eggs
- 1 (6-ounce) container non-fat 0% Greek yogurt
- 1 very ripe banana
- 1/2 cup hot water (use brewed coffee to make this a "mocha" ice cream)
- 3 tablespoons vodka (optional)
- 1 box sugar-free chocolate instant pudding mix
- 1/4 cup sugar-free chocolate chips (I used Lily's)
- Combine cream cheese, eggs, yogurt and banana in bowl of a food processor. Process until smooth and well blended. Stream in hot water, pulsing until smooth. [Pulse in vodka to help keep ice cream softer in freezer, if desired]
- Sprinkle pudding mix over mixture; and pulse until smooth and well blended.
- Spread half of mixture into a freezer proof container (I used a loaf pan). Sprinke with chocolate chips. Spread remaining mixture over top. Cover with plastic wrap, pressing over top of mixture.
- Freeze for about 3 hours (the longer you freeze, the more icy it will become.) Let soften in refrigerator about 15 – 30 minutes before scooping.