*  Exported from  MasterCook  *

                      Cheesecake Ice Cream (Riv PE)

Recipe By     : Riverside Press-Enterprise, 29 Au 96
Serving Size  : 8    Preparation Time :0:45
Categories    : Frozen                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
   3      tablespoons   fresh lemon juice
     1/4  teaspoon      vanilla extract

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 3 minutes. 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.

"Cook and Tell," Norma Riggs of Corona, CA
[mcRecipe 30 Aug 1996 patH]

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