Monday, March 7, 2016

Cheesecake Ice Cream and Mixed Berry Topping

Cheesecake ice cream...creamy, tart, rich, and topped with just plain yumminess.  "Cheesecake ice cream" is synonymous with special occasions, in our house. Such as it was, today.  It was my sister's spiritual birthday and we celebrated!  This is one of our favorite special treats.  I'm a huge fan of cheesecake, but if you are wanting the flavors, without the crust, this is for you!  It's definitely not on the nutritious list and contains white sugar, but celebrations call for splurges.  Am I right or am I right?  This ice cream is all things cheesecake...we're talking the traditional, velvety-smooth texture, a hint of citrus, and tons of richness!  And...oh, the topping.  You'll be tempted to just sit down and eat it with a spoon.  It's like berry preserves!  Yum!  I have had this recipe in my recipe book, for some time, and it hasn't failed me, yet.  The original recipe is by Emeril Lagasse (here), but I gave it several tweaks, after my first attempt.  (It didn't make enough and I didn't want to buy 10 blocks of cream cheese!)  So, let's get down to the good stuff...


Ice Cream Base:

2 - 8 oz Cream Cheese (softened)
1 Cup Sugar
2 Cups Sour Cream
1 Cup Half and Half (or Heavy Cream)
2 Cups Milk
3 Tablespoons Lemon Juice
1 Teaspoon Vanilla Extract

Mixed Berry Topping:

(+/-) 2 Cups Mixed Frozen Berries (Mine had blueberries, strawberries, and raspberries.)
1/3 Cup (less or more to taste) Sugar 
1/4 Cup Water
Splash of Lemon Juice


Rock Salt for Ice Cream Maker


Mixed Berry Topping:

In a saucepan, combine ingredients and bring to boil.  Lower heat and let simmer until thickened and desired consistency.  Make ahead and chill.  

Prepare ice-cream maker according to manufacturer's instructions.  Set aside.

Ice Cream:

In a mixer, beat cream cheese at medium speed until soft and smooth.  Gradually add the sugar, beating well.  Beat in the sour cream, half and half, and milk (cream cheese may stick to bowl, so scrape down sides with spoon).  Add lemon juice and vanilla and beat until smooth.  Transfer ice cream mixture to ice cream maker and churn according to manufacturer's instructions.  I have a traditional ice cream maker and cover my ice cream maker with ice and let it sit for several hours, after it is complete.  (You can store left over ice cream in freezer, but be sure to slightly thaw before re-serving.)

I always make this ice cream, several hours prior to serving and let it sit under ice.  (It's too soft to serve immediately and it's too hard in the freezer.)  I haven't made it to the patent office, yet, but making your ice cream in a cooler is the way to go.  :)  It makes it mess free and easy to clean up.   

And so, we ended a special day, with a special treat and made sure to get our T-Tapp workout in...  ;-)

What is your favorite dessert for special occasions?

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