Title: Cheesecake Ice Cream
Categories: Dessert
Yield: 1 Servings
| | | 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 |
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. Recipe from Food & Wine, December, 1991.
Courtesy of Shareware RECIPE CLIPPER 1.1