Ingredients
6 oz cream cheese -- softened but
1 cool
3/4 cup sugar -- superfine
1 cup sour cream -- cold
1 cup heavy cream -- cold
1 pinch kosher salt -- or table
1 salt
3 tbsp fresh lemon juice
1/4 tsp vanilla extract
Directions
Chill mixing bowl and beaters. Beat cream cheese on medium speed
until soft and smooth. Gradually add sugar, 1/4 ucp at a time,
beating well after each addition. Beat in sour cream, then the heavy
cream. Add salt, lemon juice and vanilla. Beat just until mixture is
thick and smooth. Cover and refrigerate overnight.
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 lightand creamy, about 3minutes. Serve at once or
freeze up to 24 hours. Allow to soften 15 minutes in refrigerator if
frozen. Garnish with strawberries.
SUPERFINE SUGAR can be made by processing granulated sugar in your
food processor.
Recipe By : Riverside Press-Enterprise, 29 Au 96
Servings: 8 servings
Cheesecake Ice Cream (Riv Pe) Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Ice Cream
The History of Recipes
It is possible to track the history of written recipes back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Later, there are two interesting cookery books published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that is popular today, but rather descriptions of the types of meals cooked for the rich and wealthy people of the period. By the time we get to the 1900s, recipe publications are increasing in popularity as a result of more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Cheesecake Ice Cream (Riv Pe) recipe.
