Desserts
Cheesecake Ice Cream -5 cups
Makes about 5 cups (ten ½-cup servings)
Cheesecake Ice Cream -5 cups
Makes about 5 cups (ten ½-cup servings)
This ice cream is excellent all alone in a cup, with strawberries, or make our Raspberry Sauce (listed under Sauces and Dressings) to top it off.
Nutritional information per serving (based on ½ cup): Calories 240 (56% from fat)
carb. 23g
pro. 4g
fat 15g
sat. fat 10g
chol. 49mg
sod. 234mg
calc. 65mg
fiber 0g
carb. 23g
pro. 4g
fat 15g
sat. fat 10g
chol. 49mg
sod. 234mg
calc. 65mg
fiber 0g
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
Preparation
- Put the cream cheese into the bowl of a stand mixer fiitted with the mixing paddle. Mix the cream on medium speed until very smooth.
- With the mixer running, gradually add the sugar and salt; mix until homogenous. Add the mascarpone and mix until well combined. Slowly add the milk and vanilla; mix until smooth.
- Use the fold function to mix in the sour cream. Cover and refrigerate 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into 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, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
