RECIPE # 4859 CREAM CHEESE ICE CREAM Fri. 13, 2012
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
8 oz cream cheese, softened
1 cup milk
1 Tablespoon lemon juice
1 teaspoon vanilla
¾ cup sugar
1/8 teaspoon salt
½ cup heavy cream
Blend cream cheese, milk, lemon juice, sugar, vanilla and salt in a blender until smooth. Slowly blend in the cream. Freeze cream cheese mixture in ice cream maker. Transfer to airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving. Makes about 1 quart.
Jack's Pineapple Sauce
15 oz crushed pineapple, in natural juice
¼ cup Jack Daniel Tennessee Whiskey
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
Combine the pineapple with juice, whiskey, sugar, cinnamon and salt in a medium saucepan. Cook over medium heat, uncovered, stirring occasionally until sugar is dissolved and juice has thickened. Set aside to cool slightly. Delicious over ice cream or waffles.