Cheesecake ice cream (riv pe)

Yield: 8 Servings

Measure Ingredient
6 ounces Cream cheese -- softened but
¾ cup Sugar -- superfine
1 cup Sour cream -- cold
1 cup Heavy cream -- cold
1 pinch Kosher salt -- or table
3 tablespoons Fresh lemon juice
¼ teaspoon Vanilla extract

Chill mixing bowl and beaters. Beat cream cheese on medium speed until soft and smooth. Gradually add sugar, ¼ 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 3minutes. 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.

Recipe By : Riverside Press-Enterprise, 29 Au 96

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