My sister Elizabeth loves the cheesecake ice cream from Perfect Scoop. When my mother called me to ask me to make home-made ice cream for the 4th, Elizabeth jumped in and asked specifically for it. Most of David Lebovitz’s ice cream recipes make around or less than a quart so I decided to double it.
I cut 16 oz of cream cheese into chunks and put in the blender with 1 1/3 cup sugar, 2 cups of sour cream, 1 cup of half’n’half, zest of one lemon, and a pinch of salt.
My blender was almost overflowing.
The ice cream batter went into the fridge to chill for a while, then into the KitchenAid Ice Cream Maker .
Then the ice cream goes into little containers into the freezer.
I like to reuse soft plastic containers like the ones for sour cream or yogurt.