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Cheesecake Ice Cream

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.

Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2011/08/cheesecake-ice-cream.html


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