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Cheesecake Ice Creamdesserts, cheesecakes 1 single softened, but still cool 1 cup sour cream; cold 1 pinch coarse salt; kosher type 1/4 teaspoon vanilla extract 1/4 cup superfine sugar 1 cup whipping cream; cold 3 tablespoon lemon juice; fresh 1. 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, or until very cold. Wash and dry the mixer beaters and chill again. 2. 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. (Note: If you do this, use a decorative mold!). Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving. Makes about 1 quart. Recipe from Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1
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