Cheesecake Ice Cream

Ten…nine..eight…

seven…six….

five…

That moment is almost here. The moment when we’re all in it together: We’ve arrived in sparkles, we’ve chatted, we’ve eaten, we’ve drank, we’ve laughed.  The ball drops, the champagne pops, the confetti flies, everyone’s hugging and kissing and celebrating.  We made it to 2012! HAPPY NEW YEAR!

<cue Old Lang Syne>

 

Should old acquaintance be forgot,
and never brought to mind ?
Should old acquaintance be forgot,
and old lang syne ?

CHORUS:
For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.

And surely you’ll buy your pint cup !
and surely I’ll buy mine !
And we’ll take a cup o’ kindness yet,
for auld lang syne.

Celebrate by serving up some cheesecake ice cream topped with strawberries and some sparkling wine or champagne, of course. I will be looking forward to many happy moments with you all next year.  Thanks so much for a wonderful 2011!  It wouldn’t have been as sweet without all of you.

 

Cheesecake Ice Cream

Makes about one quart of ice cream
Ingredients
  • 6 ounces cream cheese, preferably preservative-free, softened but still cool
  • 3/4 cup superfine sugar
  • 1 cup cold sour cream
  • 1 cup cold heavy cream
  • Pinch of coarse (kosher) salt
  • 3 tablespoons fresh lemon juice

Garnish: thawed frozen strawberries in syrup and pizzelle cookies cut/broken  into quarters

  1. Place medium mixing bowl and the beaters of an electric mixer into the freezer for about 40 minutes before beginning. Remove bowl and beaters from freezer.   Beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the heavy cream. Add the salt, lemon juice, vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again.
  2. Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving.
  3. Top with garnishes, serve with sparkling wine or champagne and enjoy!

Sources: Ice cream by Leslie Newman at Food and Wine and song:Old Lang Syne

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9 thoughts on “Cheesecake Ice Cream

  1. Oh! Cheesecake and ice cream?! That’s hitting me where it hurts – two of my biggest dessert weaknesses. And topped with strawberries?! Yummy! Happy New Year Kate! :)

  2. Ha! I’m so glad you posted the words to this song. In fact, we had a big debate in the newsroom today about what that song actually means! Too funny :)

    LOVE this cheesecakey ice cream!

    Buzzed

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