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
Transcribed cooking instructions as a concept can be traced back into antiquity, in truth as far back as the early Egyptians, and potentially, even further back. Having said that, mostly, these ancient cookbooks were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. During the time of the Romans a man called Apicius compiled a collection of documents which described recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the cooks of his times made use of many aromatic flavors, including a few that are still present in modern kitchens like bay, mint and dill. Moving our culinary historical trip onwards, there are two books dating from the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that appears on menues today, but rather descriptions of the types of food cooked for the rich and wealthy people of that time. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for an explosion in publications on food, some of which are now in private collections. Over the next few hundred years, the powerful families of Europe tried to offer the most exotic banquets, and because of this the best chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books were starting to become popular mostly due to higher levels of literacy, people having increased spare time and having more money. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cheesecake Ice Cream recipe.
