Cheesecake Ice Cream -5 cups

• 분량: 5 cups

재료

12 ounces cream cheese, room temperature, cut into 2-inch pieces,

1 cup granulated sugar, 1/2 teaspoon salt,

1/4 cup mascarpone, room temperature,

1 cup whole milk, room temperature,

2 teaspoons pure vanilla extract,

1/4 cup sour cream, room temperature

방향

Put the cream cheese into the bowl of a stand mixer fitted 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.

노트

If adding 1 cup fresh fruit and graham cracker pieces, do so in the last 5 min of mixing. Make sure fruit is as dry as possible. Raspberries work better than strawberries because they have less moisture.