When I first started to travel to France regularly, the French, when they found out I was American, would rhapsodize āJāadore le Philadelphia!ā It took me a while to realize they were enthralled with our cream cheese, which is indeed worthy of international acclaim. Theyāve adopted cheesecake too, calling it le gĆ¢teau fromage or simply le cheesecake.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
Preparation
Step 1
Cut the cream cheese into small pieces. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-and-half, sugar, and salt, and purƩe until smooth.
Step 2
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturerās instructions.
Perfect Pairing
Step 3
For Blueberry Cheesecake Ice Cream, layer Cheesecake Ice Cream with Blueberry Sauce (page 182).
