Cheesecake Ice Cream
List of Ingredients
6 oz Cream cheese
-softened, but still cool
1/4 c Superfine sugar
1 c Sour cream - cold
1 c Whipping cream - cold
pn Coarse salt - kosher type
3 tb Lemon juice - fresh
1/4 ts Vanilla extract
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 c 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.
Recipe
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