Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Desserts

Cream Cheese Ice Cream with Ate

Helado de Ate con Queso

Makes 5 generous cups

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

1 8-ounce package cream cheese, softened to room temperature
1 quart premium vanilla ice cream
4 ounces fruit paste (ate), finely diced (my favorite is guava, quince is more widely available)

Directions

In an electric mixer using the paddle attachment if available, beat the softened cream cheese until light and fluffy.  Scrape down the bowl.

Remove the ice cream from its container and cut into thin slices.  Add the slices to the mixing bowl and beat on medium high until the mixture is combined and the consistency of soft serve ice cream.  Stir in the diced fruit paste.  Transfer the ice cream into a container and let it firm up for several hours in the freezer.

Recipes