It's June and that means that it is time for me to start my summer feature called "What's the Scoop?"! I have decided to make and post one ice cream recipe a week for the entire summer (June, July, and August). With it already hitting the high 90's here in El Paso, homemade ice cream is a welcomed treat!
For those who might not have an ice cream maker, please don't leave just yet! HERE is a link that will give directions on how to make ice cream without a maker. I had planned on trying it out before now but time got away from me. I do plan on trying it soon and posting about it, but in the meantime I can give you the link and the promise that I will do it at some point this summer!
Graham Cracker Mixture:
2 cups heavy cream
2 cups sour cream
12 oz cream cheese
6 tablespoons fresh lemon juice
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
Combine blueberry mixture in saucepan and bring to a boil. Reduce heat and simmer until slightly thickened. Refrigerate until chilled.
Combine graham cracker mixture and pat onto a cookie sheet. Bake at 350 for 10-15 minutes or until lightly browned; cool completely. Crumble and set aside.
For ice cream, beat cream cheese until smooth. Slowly add the sugar and then beat in the sour cream followed by the cream.
Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours.
Freeze in ice cream machine according to machine directions.