¾ cup superfine sugar (I used 1/2 cup of granulated fructose)
1 cup cold sour cream
1 cup cold heavy cream
Pinch of coarse (kosher) salt
3 tablespoons fresh lemon juice
¼ teaspoon vanilla extract
Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the heavy cream. Add the salt, lemon juice, vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again.
Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving.
In order to fill the container in the photo, I had to do two batches - essentially doubling the recipe. I mixed the batches separately so that I wouldn't have extra sitting around. It took the ice cream about 35 minutes to set properly. Once it set, I mixed the second batch - pulling the ingredients directly out of the refrigerator and skipping the step where you're supposed to cover and refrigerate until very cold - it didn't affect the texture of the finished product at all doing so.
Between the layers of ice cream, I placed ground up cinnamon graham crackers and chocolate teddy grahams crackers. You could also put chopped up berries of your choosing, but I skipped that to allow more flexibility. It goes well with cherry cobbler...
For those who are sugar conscious - whatever the reason may be - I substituted the granulated sugar for granulated fructose. I have an exchange list for the measurements if you're interested - just let me know.
Recipe from Food & Wine Magazine
