RECIPE # 4859 CREAM CHEESE ICE CREAM Fri. 13, 2012

RECIPE # 4859 CREAM CHEESE ICE CREAM Fri. 13, 2012

CREATED Jul 12, 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

Pinch salt 

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.

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