Ice Creams
Cheesecake Ice Cream
Ingredients
- 12 ounces cream cheese, room temperature,
- cut into 2-inch pieces
- 1 cup granulated sugar
- ½ teaspoon salt
- ¼ cup mascarpone, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup sour cream, room temperature
Directions
- Put the cream cheese into the bowl of a stand mixer.Fitted with the mixing paddle. Mix the cream on mediumspeed until very smooth. With the mixer running,gradually add the sugar and salt; mix until homogenous.Add the mascarpone and mix until well combined. Slowlyadd the milk and vanilla; mix until smooth. Use the foldfunction to mix in the sour cream. Cover and refrigerate 1to 2 hours, or overnight.
- Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened,about 15 to 20 minutes. The ice cream will have a soft,creamy texture. If a firmer consistency is desired, transferthe ice cream to an airtight container and place in freezerfor about 2 hours. Remove from freezer about 15 minutesbefore serving.
Makes about 5 cups (ten ½-cup servings)
