Where was her response? I read the comments on the base recipe herself, and I don’t see anything there.
I didn’t get that impression – where did you find a claim that this was original or novel? In fact, the writer says they completed a university culinary course to up their game. Was Jeni the first to use cream cheese or just the most famous?
I am curious about the context, but I couldn’t find anything online yet. Where is a good place to look?
The comments are on the Instagram post. Comments on this topic aren’t getting published to the nyt cooking site because they aren’t passing moderation (including mine.)
Wow, thanks for the link.
Did Jeni invent the cream cheese version of ice cream base? Or just popularize it?
I thought it was the latter but I’d be interested to learn if it were actually a new creation by her.
There was a situation last year where the founder of Malai ice cream shared (also on NYT) a “new” Indian dessert made from melted ice cream — but a virtually identical dish had been posted on IG by a small UK content creator a year prior. The “explanation” given to outrage in the comments was that different people can come to the same great idea separately. Except in that case it wasn’t just adding an ingredient, it was the entire idea, recipe, and method.
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The partner just picked up a silicon ice pop mold for cheap somewhere. There’s both a lid for sticking through wooden sticks AND reusable plastic sticks as well.
But what’s the ideal for these? I would think filling the molds with churned ice cream (or sorbet) would be exceedingly fiddly and messy. I would think you want something pourable. But wouldn’t pouring in essentially sweetened fruit juice just come out like solid ice blocks? Or is the sugar content enough high enough to keep them from being absolutely rock hard?
Anyone had any experience with these?
I cut the jam in these back to a paltry 2 T., otherwise they come out a bit too jammy for me. But even those 2 T. make a huge difference in the mouthfeel - not at all icey.
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I’ve made these from Smitten Kitchen, fresh Blackberries. Fantastic.
I upgraded to these Stainless Steel molds … so very worth it.
https://www.amazon.com/Onyx-Stainless-Steel-Popsicle-Mold
(I’m having trouble with the Amazon website right now.)
I bought the Fage Yogurt 5% at Whole Foods.
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