bliss in a cup
CHEESECAKE ICE CREAM
16 ounces cream cheese, softened
1 cup sugar
1 cup sour cream
1 cup heavy cream
juice of one lemon
1/2 teaspoon vanilla extract
healthy pinch of salt
mix cream cheese in kitchen aid till *smooth*, then add all else. chill. freeze in machine.
if adding fruit, puree about a cup and a half, and add to base. add another half cup of fruit in chunks, after base is frozen. a graham cracker ribbon might be nice, too.
obviously, the better your ingredients, the better your ice cream-- so, organic dairy if possible (i do use philly cream cheese, though), and *not* ultra-pasteurized heavy cream.
*****
we used some of the last peaches we'll see till next may, a variety called "autumn flame". lovely, local, perfectly ripe, fragrant, deeply pink-blushing peaches. you might not know it, but you are waaaay jealous of our peaches! www.froghollow.com/csa
16 ounces cream cheese, softened
1 cup sugar
1 cup sour cream
1 cup heavy cream
juice of one lemon
1/2 teaspoon vanilla extract
healthy pinch of salt
mix cream cheese in kitchen aid till *smooth*, then add all else. chill. freeze in machine.
if adding fruit, puree about a cup and a half, and add to base. add another half cup of fruit in chunks, after base is frozen. a graham cracker ribbon might be nice, too.
obviously, the better your ingredients, the better your ice cream-- so, organic dairy if possible (i do use philly cream cheese, though), and *not* ultra-pasteurized heavy cream.
*****
we used some of the last peaches we'll see till next may, a variety called "autumn flame". lovely, local, perfectly ripe, fragrant, deeply pink-blushing peaches. you might not know it, but you are waaaay jealous of our peaches! www.froghollow.com/csa