193306 Fri Jan 11 11:15:01 -0800 2002 4 18 Manhattan 0 1031648 I just got back from paris and had this incredible fromage blanc icecream, when i was at Wallse this fall, i had sour cream sorbet there that fabulous does anyone know where i can buy it, besides going to a restaurent?? or have a recipe for it thanks lauren Fri Jan 11 11:15:01 -0800 2002 0 lauren 1 1031700 Claudia Fleming's new cookbook, THE LAST COURSE, has a recipe for cream cheese ice cream that uses 12 oz. cream cheese, 1 1/2 cups sour cream, and 12 large egg yolks, among other ingredients--she describes it as essentially a frozen cheesecake. That one comes to mind. But I'll keep thinking.... Fri Jan 11 17:41:38 -0800 2002 1031648 0 Tom Steele 2 1031713 I'm a pastry chef and i would bet that it would work well if you replace the cream cheese with either fromage blanc, sour cream or marscapone cheese. However don't over mix it when you freeze it as these cheeses have a tendency to become grainy and broken in ice cream machines. Fri Jan 11 19:48:11 -0800 2002 1031700 0 nicole kaplan 1 1031729 This is from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman (Broadway Books 2000, ISBN 0-7679-0360-9) Combine 1/2 cup raisins or currants and 1/4 cup rum and set aside. Combine 1/2 cup sugar and 1/2 cup water in a saucepan and bring to a boil, stirring. Cool. Mix together the sugar syrup, 2 cups fromage blanc (or 2 cups full fat yogurt), and the juice of 1 lemon. Freeze in an ice cream maker. Add raisins and rum when the mixture is almost frozen. I know of no reason why you couldn't leave out the rum and the raisins. I've had fromage blanc sorbet at JoJo, one of Vongerichten's restaurnts. It was great. Sat Jan 12 03:14:47 -0800 2002 1031648 0 Timowitz 2 1032015 Have you ever tried goat milk ice cream? Absolutely wonderful, a very tart taste. Thu Jan 17 01:57:33 -0800 2002 1031729 0 Audrey