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Cheesecake Ice Cream (Riv PE)

Cheesecake Ice Cream (Riv PE) is built on Cream Cheese, Sugar, Sour Cream, Heavy Cream, and Kosher Salt. Ready in about 45 min, it serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 6 oz
• 3/4 cup
• 1 cup
• 1 cup
• 1 pinch
• 3 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Chill mixing bowl and beaters.

2. 2

   Beat cream cheese on medium speed until soft= and smooth.

3. 3

   Gradually add sugar, 1/4 ucp at a time, beating well after each= addition.

4. 4

   Beat in sour cream, then the heavy cream.

5. 5

   Add salt, lemon juice= and vanilla.

6. 6

   Beat just until mixture is thick and smooth.

7. 7

   Cover and= refrigerate overnight.

8. 8

   Wash beaters and bowl and chill again.

9. 9

   Put chilled mixture in cold mixing= bowl and beat, gradually increasing speed from low to medium, beat mixture= until lightand creamy, about 3 minutes.

10. 10

    Serve at once or freeze up to 24= hours.

11. 11

    Allow to soften 15 minutes in refrigerator if frozen.

12. 12

    Garnish with= strawberries.

13. 13

    "Cook and Tell," Norma Riggs of Corona, CA

14. 14

    [mcRecipe 30 Aug 1996 patH]