Cheesecake Ice Cream(Riv PE)

* Exported from MasterCook *

Cheesecake Ice Cream (Riv PE)

Recipe By : Riverside Press-Enterprise, 29 Au 96
Serving Size : 8 Preparation Time :0:45
Categories : Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cream cheese -- softened but cool
3/4 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
1/4 teaspoon vanilla extract

Chill mixing bowl and beaters. Beat cream cheese on medium speed until soft=
and smooth. Gradually add sugar, 1/4 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 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.

"Cook and Tell," Norma Riggs of Corona, CA
[mcRecipe 30 Aug 1996 patH]

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