September 01, 2007
Lemon Cheesecake Ice Cream
We are coming to the last days of summer. I saw the official signs of this yesterday. Halloween Express is setting up their outlet in the outlot at the Fairgrounds, and Goodwill is bringing out their Halloween merchandise. The worst of the heat may have passed, but cold treats are still appropriate, and cold treats don't get much better than this one.
2 1/2 cups half-and-half cream
1 cup milk
1 1/4 cups sugar
2 eggs -- lightly beaten
12 ounces cream cheese - cut into cubes
1 tablespoon lemon juice
1 teaspoon vanilla extract
In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.
Posted by triticale at September 1, 2007 05:50 AM | TrackBackLet me know when you are going to make this. I'm be right over! LOL
I wish all the stores were putting out was Halloween stuff. I saw Christmas items already on the shelves a couple of days ago. That is SO wrong!
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