Cheesecake ice cream
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Cheesecake ice cream
  Cheesecakes    Creams  
Last updated 6/12/2012 12:48:03 AM. Recipe ID 8998. Report a problem with this recipe.
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      Title: Cheesecake ice cream
 Categories: Desserts, Cheesecakes
      Yield: 1 Servings
 
      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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Recipe ID 8998 (Apr 03, 2005)

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