Recipe - Cheesecake Ice Cream

6 ounce Cream cheese; softened but
cool
Three fourths cup Sugar; superfine
1 cup Sour cream; cold
1 cup Heavy cream; cold
1 pn Kosher salt; or table salt
3 tablespoon Fresh lemon juice
One fourth teaspoon Vanilla extract

Chill mixing bowl and beaters. Beat cream cheese on medium speed until soft
and smooth. Gradually add sugar, One fourth 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]

Recipe By : Riverside PressEnterprise, 29 Au 96

Posted to MCRecipe Digest V1 #222

Date: Sat, 21 Sep 1996 09:14:57 0700 (PDT)

From: PatH phannema@wizard.ucr.edu