1 softened, but still cool
1 cup sour cream, cold
1 pinch coarse salt, kosher type
1/4 tsp vanilla extract
1/4 cup superfine sugar
1 cup whipping cream, cold
3 tbsp lemon juice, fresh
Directions
1. Chill a medium mixing bowl and the beaters of an electric mixer.
In the bowl, beat the cream cheese at medium speed until soft and
smooth. Gradually add the sugar, 1/4 cup at a time, beating well
after each addition. Beat in the sour cream and then the whipping
cream. Add the salt, lemon juice and vanilla and beat the mixture
just until thick and smooth. Cover and refrigerate overnight, or
until very cold. Wash and dry the mixer beaters and chill again. 2.
Using the chilled beaters and gradually increasing the mixer speed
from low to medium, beat the cold ice cream mixture until loose and
creamy, about 3 minutes. Pour into an ice cream maker and freeze
according to the manufacturer's instructions. Serve immediately, or
pack the ice cream into a covered container and freezer for up to 24
hours. (Note: If you do this, use a decorative mold!). Allow the ice
cream to soften in the refrigerator for 20 to 30 minutes before
serving. Makes about 1 quart. Recipe from Food & Wine, December, 1991.
Courtesy of Shareware RECIPE CLIPPER 1.1
Servings: 1 servings
Cheesecake Ice Cream Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Ice Cream
The History of Recipes
Historians have proved the existence of recipes way back into ancient history, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these early records were just very simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Closer to modern times, there were a couple of books which date from the 1300s - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are not about the curry that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the nobility of those days. During the next few hundred years, the rich and powerful families of Europe strove to serve the most exotic banquets, and consequentially chefs and their recipes increased in prestige. However, it wasn`t until the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes common in their social group. By the time we get to the twentieth century, cookery publications are starting to become popular mostly due to better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Cheesecake Ice Cream recipe.
