Cheesecake Ice Cream
yield: about 5 cups
12 oz. cream cheese, room temp, cut into 2 inch pieces
1 c. sugar
1/2 tsp salt
1/4 c. mascarpone, room temp
1 c. whole milk, room temp
2 tsp vanilla
1/4 c. sour cream, room temp
(Make sure to freeze the bowl ahead of time!)
Put the cream cheese into the bowl of a stand mixer. Fit with the mixing paddle and mix on medium until very smooth. With the mixer running, gradually add sugar and salt. Mix until all blended. Add mascarpone and mix until well combined. Slowly add milk and vanilla, mix until smooth. Fold in sour cream. Cover and refrigerate 1-2 hours or overnight.
Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.
Mix in ideas:
Strawberries or raspberries
graham cracker bits (only if eating fresh)
