Cheesecake ice cream (riv pe)
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | ounces | Cream cheese -- softened but |
Cool | ||
¾ | cup | Sugar -- superfine |
1 | cup | Sour cream -- cold |
1 | cup | Heavy cream -- cold |
1 | pinch | Kosher salt -- or table |
Salt | ||
3 | tablespoons | Fresh lemon juice |
¼ | teaspoon | Vanilla extract |
Directions
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
Related recipes
- Barbecued goat with lemon salad & almond pe
- Bo-pe
- Bo-pe - china
- Grilled ground lamb kaebabs with fresh hot pe
- Oriental spaghetti w/cucumber and spicy pe
- Pecan-coated roast loin of pork with baked pe
- Rigatoni with tuscan-style cauliflower & pe
- Roasted stuffed pork tenderloin with smothered black-eyed pe
- Scandinavian-style rare-cooked salmon with fava beans and pe
- Simmered tofu in coriander-mustard sauce w/ kohlrabi & pe
- South west marron grilled over a julienne of carrot, snow pe
- Spaghetti with artichokes, braised garlic and pecorino pe
- Stinging nettle tagliatelle with hot sausage, kale and pe