Tuesday, July 03, 2007
For the ice cream: Cut the cream cheese into little pieces. Put the cream cheese in a food mainframe or blender along with the sour cream, half-and-half, sugar and salt. Zest the lemon straight on top of the other ingredients. Puree awaiting smooth.
Cover the mixture and chill carefully in the refrigerator, then freeze in an ice cream maker according to the manufacturer's directions. Transfer to a enclosed container and freeze until firm enough to scoop.
For the sauce: In a medium, noncreative saucepan, heat the blueberries and sugar over medium low heat, stirring sporadically, until the blueberries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until smooth, and then stir into the blueberries.
Bring to a boil, then diminish the heat to a simmer and cook for 1 minute. Remove from the heat, let cool, and then stir in the kirsch. Serve chilled or at room hotness with cheesecake ice cream.
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by kanth @ 10:59 PM
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