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Ingredients
| cream cheese: 6 oz (softened) |
| granulated sugar: 1/4 cup |
| sour cream: 1 cup (cold) |
| light whipping cream (fluid): 1 cup (cold) |
| salt: 1 dash |
| lemon juice: 3 Tbl (fresh) |
| pure vanilla extract: 1/2 tsp |
Cheesecake Ice Cream
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
1500 min -
Servings
8 serving(s)
Tags
- Chill a medium mixing bowl and the beaters of an electric mixer.
- In the bowl, beat the cream cheese at medium speed until soft and smooth.
- Gradually add the sugar, 1/4 cup at a time, beating well after each addition.
- Beat in the sour cream and then the whipping.
- cream.
- Add the salt, lemon juice and vanilla and beat the mixture just until thick and smooth.
- Cover and refrigerate overnight.
- Wash and dry the mixer beaters and chill them again.
- The next day, using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes.
- Pour into an ice cream maker and freeze according to the manufacturer's instructions.
- Serve immediately, or pack the ice cream into a covered container and freezer for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving if frozen overnight.