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CHEESECAKE ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
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1 x 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
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