Ok I am going to be the first to admit that this particular recipe didn’t exactly come out the way I had originally hoped or intended. It was good, don’t get me wrong, and creamy… but it was almost too cheesy and not creamy or milky enough… which was probably my own fault since I didn’t really use much in terms of milk and had too much cheese.

Ah well… you live and learn… right?

So first here are a couple of more legitimate recipes that I used as inspiration… because obviously I used neither of them!

First there is the recipe from Food.com’s Tiramisu Ice Cream Recipe…. and then there is FoodandWine.com’s Once-a-Year Cheesecake Ice Cream Recipe.

Why did I decide to combine two recipes? Well because I had the following ingredients that I wanted to get rid of:

– 1 container of mascarpone tiramisu flavored cheese
– 1 bar of cream cheese
– 1 container of sour cream

This could not end well… because not only did I want to use the above cheeses… I was way too lazy to go out to the start to get the necessary heavy cream that was called for in both recipes. Instead I decided for a milk base I would use a 1/2 cup of soy milk my mother had just made and also used a 1/2 cup of kahlua and a 1/2 cup of honey. This could not end well at all.

Looking back I probably should have done just a 1/4 cup of kahlua and a 1/4 cup of honey to tone down the sweetness level and should have just got off my lazy butt and gotten a carton of heavy or whipping cream…. which then maybe on second thought I wouldn’t need to use the honey because everything was already so sweet to begin with.

Granted the ice cream still tasted good, but a bit cheesy and a bit sweet… but ah well what can you do? Add a dollop of whipped cream and some chocolate and it isn’t so bad at all. However, considering I was just flying by the seat of my pants… this was a respectable first attempt at something unique.