Sunday, February 10, 2008

Cream: Good

I am making this recipe, which I found at Epicurious, my favorite recipe site:

Cream Cheese Ice Cream (Gourmet Magazine, August 2003)

Active time: 5 min Start to finish: 2 1/2 hr (includes freezing)
Makes about 1 qt.

8 oz cream cheese, softened

1 cup milk

1 tablespoon fresh lemon juice

3/4 cup sugar

1/8 teaspoon salt

1/2 cup heavy cream


Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze cream cheese mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.

So, if you don't hear from us for more than a few days, assume our arteries have clogged and hardened and we have developed instant diabetes from eating- or perhaps even smelling or looking at- what is essentially hunks of sweetened, frozen cream cheese with berries on top.

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