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    Cheesecake Ice Cream


    Source of Recipe


    Internet

    List of Ingredients




    Softened, but still cool
    1 c Sour cream; cold
    1 pn Coarse salt; kosher type
    1/4 ts Vanilla extract
    1/4 c Superfine sugar
    1 c Whipping cream; cold
    3 tb Lemon juice; fresh

    Recipe



    1. Chill a medium mixing bowl and the beaters of an electric mixer. In the
    bowl, beat the cream cheese at medium speed until soft and smooth.
    Gradually add the sugar, 1/4 cup at a time, beating well after each
    addition. Beat in the sour cream and then the whipping cream. Add the
    salt, lemon juice and vanilla and beat the mixture just until thick and
    smooth. Cover and refrigerate overnight, or until very cold. Wash and dry
    the mixer beaters and chill again. 2. Using the chilled beaters and
    gradually increasing the mixer speed from low to medium, beat the cold ice
    cream mixture until loose and creamy, about 3 minutes. Pour into an ice
    cream maker and freeze according to the manufacturer's instructions. Serve
    immediately, or pack the ice cream into a covered container and freezer for
    up to 24 hours. (Note: If you do this, use a decorative mold!). Allow the
    ice cream to soften in the refrigerator for 20 to 30 minutes before
    serving. Makes about 1 quart.

 

 

 


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