Summer is coming to an end, however, there are a couple more hot days in the forecast to take advantage of. So, why not have one last summer party using this homemade cheesecake ice cream recipe?
Put your ice cream in these brightly colored ice cream cups and use these matching spoons to create a bright farewell to summer. Our 16 ounce paper cups keep your hands from getting cold and add a pop of color to the party.
Homemade Cheesecake Ice Cream: Brought to you by Cuisinart
1 – 12 ounce package of cream cheese at room temperature, cut into 2 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
1. Put the cream cheese into the bowl of a stand mixer. Fitted with a mixing paddle, mix 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 1-2 hours or overnight.
2. Turn on the Cuisinart Pure Indulgence Ice Cream Maker; pour the mixture into the frozen freezer bowl and mix until thickened, about 15-20 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.
If you’re looking for a more elegant look to your dessert then try placing your homemade ice cream on top of a waffle. It’s a twist on the average waffle cone and gives a more appealing look to your dessert. Serve with fresh fruit and a drizzle of caramel either from melting your own or using Ghirardelli caramel sauce.