The deserts all used cream cheese rather than custard as a base, and Britton was quick to point to her own 'signature game-changing, cream cheese base ice cream' creation she came up with nearly 20 years ago. 'So I stay at 2 ounces unless I’m specifically making a cream cheese ice cream.' 'So I needed to build an ice cream base that was very sturdy and also very scoop-able so that it was like American-style scoops from an ice cream shop. 'I needed to build an ice cream base that was very sturdy and also very scoop-able so that it was like American-style scoops from an ice cream shop. Britton has received coverage in The Times before, with reports on several of her ice cream innovations and an interview about her use of cream cheese in ice cream in 2016.

Source: The Times August 20, 2025 20:22 UTC