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| Home -> [Cakes, Cheese & Eggs, Cheesecakes, Desserts, Ice Cream & Sherbet] -> [Cheesecake ice cream Recipe] |
Cheesecake ice cream
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Desserts, Ice Cream & Sherbet |
Rating: |
0 |
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Ingredients:
| 1
| x | Softened, but still cool | | 1
| cup | Sour cream, cold | | 1
| pinch | Coarse salt, kosher type | | 1/4
| tbsp | Vanilla extract | | 1/4
| cup | Superfine sugar | | 1
| cup | Whipping cream, cold | | 3
| tbsp | Lemon juice, fresh |
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Procedures:
| 1 | Chill a medium mixing bowl and the beaters of an electric mixer. | | 2 | In the bowl, beat the cream cheese at medium speed until soft and smooth. | | 3 | Gradually add the sugar, ?cup at a time, beating well after each addition. | | 4 | Beat in the sour cream and then the whipping cream. | | 5 | Add the salt, lemon juice and vanilla and beat the mixture just until thick and smooth. | | 6 | Cover and refrigerate overnight, or until very cold. | | 7 | Wash and dry the mixer beaters and chill again. | | 8 | 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. | | 9 | Pour into an ice cream maker and freeze according to the manufacturer"s instructions. | | 10 | Serve immediately, or pack the ice cream into a covered container and freezer for up to 24 hours. | | 11 | (note: if you do this, use a decorative mold!). | | 12 | Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving. | | 13 | Makes about 1 quart. | | 14 | Recipe from food & wine, december, 199Courtesy of shareware recipe clipper 1. |
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