Cheesecake Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 3 cups
1 package (8oz) of full fat cream cheese
1 cup full fat sour cream
½ cup half-and-half
2/3 cup granulated sugar
Zest of 1 lemon
Pinch of salt
1. Cut cream cheese into small cubes. Add to blender or food processor, along with sour cream, half-and-half, sugar, lemon zest, and salt. Puree until smooth.
2. Chill mixture thoroughly in refrigerator, then freeze in ice cream maker according to manufacturer’s directions.
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Original Post: http://ladolcivita.blogspot.com/2011/08/cheesecake-ice-cream.html
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