Four Foods on Friday (or whatever today is)

Here’s this week’s questions for Four Foods on Friday:

#1. Name one cookbook, cooking website or food blog that you frequently use.
Foodnetwork.com and kraft.com for quick recipes.

#2. Do you watch any cooking shows on tv? Which ones?
Hubby and I love to watch Iron Chef America and Good Eats.

#3. Are you in a cooking rut? Name a food or dish that you’d like to find a recipe for.
I’d love to find a really good tiramisu recipe …. it’s my favorite, but all the recipes we find are a little off.

#4. Share a recipe created by somebody else that you haven’t tried but would like to.
This recipe comes from Milk & Honey and I can’t WAIT to get an ice cream machine to try it out:

OREO CHEESECAKE ICE CREAM Recipe Source: The Ultimate Ice Cream Book by Bruce Weinstein)

Ingredients:

• 1 cup sugar
• 4 oz. cream cheese at room temperature
• 1 large egg
• 1/2 tsp. vanilla extract
• 3/4 cup milk
• 1 1/2 cups heavy cream
• 10 Oreo cookies, crumbled

Directions:

1. Beat the sugar and the cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.
2. Bring the milk to a boil in a heavy saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in cream. Cover and refrigerate until cold or overnight.
3. Stir the chilled custard, then freeze in your ice cream machine, adding the crumbled cookies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the cookes. For firmer ice cream, transfer to a a freezer-safe container and freeze at least two hours.