Generally speaking Ice cream though as a specialty I prefer a warm cheesecake (not that frozen Sara Lea/supermarket garbage)
When I was an apprentice chef a class mate at TAFE introduced me to a patisserie chef that makes a wicked Italian style baked brie + aged soft blue cheese cake with a fig sauce (fruit + caster sugar + water, can't remember the french name, not compote).
Cheesecake Ice Cream!! The best of both worlds!!! Love it at Coldstone Creamery. I do half cheesecake, half chocolate, with a chopped up heath bar and toasted almonds chunked up in to it...YUM!!!!!!!!!!!!!!!!!!!
When I was an apprentice chef a class mate at TAFE introduced me to a patisserie chef that makes a wicked Italian style baked brie + aged soft blue cheese cake with a fig sauce (fruit + caster sugar + water, can't remember the french name, not compote).