If beach vacations had a taste, for me, it would be boiled shrimp with cold, spicy cocktail sauce and homemade ice cream… not in the same bite though–just the same meal. 🙂
My daddy makes homemade ice cream, and we eat it every. single. night. at the beach. The hum of ice cream churning signals summer, and with it a flood of happy memories wash over me.
I found this easy recipe for homemade cheesecake ice cream, and last week we gave it a try. It’s rich and delicious (almost as good as my daddy’s… but not quite). The hint of lemon cuts all that cream with a little zing, and the tart berries put it over the top.
Berry Cheesecake Ice Cream
by David Lebovitz in The Perfect Scoop
8 ounces cream cheese
1 cup sour cream
1/2 cup half-and-half
2/3 cup sugar
pinch of salt
frozen berries (use whatever you like or none at all!)
Cut the cream cheese into small pieces. Zest the lemon directly into your blender and add the rest of the ingredients except the berries. Puree until smooth. Chill the mixture thoroughly in your refrigerator, then freeze in your ice cream maker according to manufacturer’s instructions. Add frozen berries close to the end when mixture is already very thick.
Scoop. Eat. And dream of saltwater kisses and sandy toes…