Cheesecake Ice Cream
When I first started to travel to France regularly, the French, when they found out I was American, would rhapsodize “J’adore le Philadelphia!” It took me a while to realize they were enthralled with our cream cheese, which is indeed worthy of international acclaim. They’ve adopted cheesecake too, calling it le gâteau fromage or simply le cheesecake.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
Preparation
Step 1
Cut the cream cheese into small pieces. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-and-half, sugar, and salt, and purée until smooth.
Step 2
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 3
For Blueberry Cheesecake Ice Cream, layer Cheesecake Ice Cream with Blueberry Sauce (page 182).
