This past weekend, I made some Cheesecake Ice Cream. I'm a regular Martha Stewart. My mother gave me the recipe and she did not disappoint. I was fairly displeased with my last attempt a photographing food, so I decided to give it another shot. I took a Lynda course on food photography prior to doing so and I think it (obviously) made a big difference. Drool away.
And, because I know some of you want it. Below is the recipe.
12 ounces cream cheese, room temperature
1/4 cup sour cream, room temperature
1/4 cup mascarpone, room temperature
1 cup granulated sugar
1/2 teaspoon salt
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract
Put the cream cheese into the bowl and mix until smooth. A mixer with a paddle works best. While mixing, slowly add sugar and salt. Add mascarpone and mix until well-combined. Slowly add the milk and vanilla and mix until smooth. Fold in the sour cream. Cover and refrigerate overnight.
Pour the mix into your ice cream maker until the consistency is to your liking. I like to put it in the freezer for a couple of hours before serving.