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Rating: 5/5 (1 vote cast)

Meal Type: Dessert

Total Time: 0 min.

Serving Size: 8 - Change

Nutritional Facts

Servings Per Recipe: 8

Amount Per Serving

Calories 194

% Daily Value**

Total Fat 11g

17%

Saturated Fat 6g

10%

Unsaturated Fat 0g

Cholesterol 33mg

11%

Sodium 159mg

Total Carbohydrate 23g

Dietary Fiber 0g

Sugars 22g

Protein 3g

Vitamin A 7%

Vitamin C 3%

Calcium 7%

Iron 0%

Potassium 3%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheesecake Ice Cream

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Ice Cream Recipes

Date Added: June 11, 2009

Ingredients:

3 Tablespoons Fresh Lemon Juice to taste

1/4 Teaspoon Extract Of Vanilla (optional)

6 Ounces Cream Cheese softened but cool

3/4 Cup Sugar superfine

1 Cup Sour Cream cold

1 Cup Heavy Cream cold

1 Pinch Kosher Salt or table salt

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Directions:

1. Chill mixing bowl and beaters.

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

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

4. Beat in sour cream, then the heavy cream. Add salt, lemon juice and vanilla.

5. Beat just until mixture is thick and smooth. Cover and refrigerate overnight.

6. Wash beaters and bowl and chill again. Put chilled mixture in cold mixing bowl and beat, gradually increasing speed from low to medium, beat mixture until light and creamy, about 3 minutes.

7. Serve at once or freeze up to 24 hours. Allow to soften 15 minutes in refrigerator if frozen.

8. Garnish with strawberries. SUPERFINE SUGAR can be made by processing granulated sugar in your food processor.

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Food Allergy Information:

This recipe contains potential food allergens and will effect people with Lemon, Cheese, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.


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