Cheesecake Ice Cream Recipe - Cooking Index
Cheesecake Ice Cream Recipe - Cooking Index
| 6 oz | 170g | Cream cheese - softened but cool |
| 3/4 cup | 148g / 5.2oz | Sugar - superfine |
| 1 cup | 237ml | Sour cream - cold |
| 1 cup | 237ml | Heavy cream - cold |
| 1 | Kosher salt - or table salt | |
| 3 tablespoons | 45ml | Fresh lemon juice |
| 1/4 teaspoon | 1.3ml | Vanilla extract |
Chill mixing bowl and beaters. Beat cream cheese on medium speed until soft and smooth. Gradually add sugar, 1/4 cup 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 light and 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.
Source:
"Cook and Tell," Norma Riggs of Corona, CA
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