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Title: Cheesecake Ice Cream (Riv Pe)
Categories: Frozen Dessert
Yield: 8 Servings
| 6 o | z cream cheese -- softened but | |
| : | cool | |
| 3 | /4 c | sugar -- superfine |
| 1 c | sour cream -- cold | |
| 1 c | heavy cream -- cold | |
| 1 p | n kosher salt -- or table | |
| : | salt | |
| 3 T | B fresh lemon juice | |
| 1 | /4 t | s vanilla extract |
Chill mixing bowl and beaters. Beat cream cheese on medium speed until soft= and smooth. Gradually add sugar, 1/4 ucp at a time, beating well after each= addition. Beat in sour cream, then the heavy cream. Add salt, lemon juice= and vanilla. Beat just until mixture is thick and smooth. Cover and= refrigerate overnight.
Wash beaters and bowl and chill again. Put chilled mixture in cold mixing= bowl and beat, gradually increasing speed from low to medium, beat mixture= until lightand creamy, about 3 minutes. Serve at once or freeze up to 24= hours. Allow to soften 15 minutes in refrigerator if frozen. Garnish with= strawberries.
SUPERFINE SUGAR can be made by processing granulated sugar in your food= processor.
"Cook and Tell," Norma Riggs of Corona, CA [mcRecipe 30 Aug 1996 patH]
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Recipe By : Riverside Press-Enterprise, 29 Au 96