Ingredients
Units
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- 12 oz. cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup mascarpone, room temperature (optional)
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/4 cup sour cream
Instructions
- In large bowl, use a hand mixer on medium speed and mix the cream cheese until the texture is smooth and creamy.
- Gradually add sugar and salt to the creamed cheese and mix thoroughly on medium speed for another minute.
- At this time, add in mascarpone cheese and mix until well combined (optional). Add milk and vanilla and mix until smooth. Fold in sour cream.
- Cover and refrigerate for 1-2 hours or overnight.
- Based on your machine, follow the directions as described. NOTE: if this recipe calls for more batter than your machine can make, divide batter in half making one-half of the batter at a time. Remember that the bowl must be cleaned and refrozen prior to second use.
- Pour into the ice cream maker according to the manufacturer’s directions (approximately 15-20 minutes). NOTE: if recipe calls for more batter than your machine’s limit, divide batter. Remember freezer bowl must be cleaned and refrozen prior to each subsequent use.
Notes
- For thicker ice cream, place into an air tight container and freeze for 2 or more hours.
- If making by bag version, you may follow the same quantities of ingredients. Divide batter into smaller portions into the sandwich bag to prevent overflow.
- Prep Time: 20 minutes
- Category: Frozen Dessert
- Cuisine: American