Ice water, lemon juice and baking soda for cheese cloth
1/2 Lb. cream cheese
2/3 Cup confectioners sugar
1 Teaspoon vanilla or scrape 1/2 vanilla bean
1 1/4 Cups heavy cream, whipped
From a length of 4 thickness of cheesecloth, cut a piece as big as your mold. You can use a heart shape Coeurs a la crème mold, which has holes in bottom, or you can use a wicker basket tightly woven that is about 8 “ across. Mix a bowl of ice water with 1 tablespoon of lemon juice and a pinch of baking soda. Soak the cloth in this bowl until ready to use. Put cream cheese in processor with sugar or mash in bowl until soft. Add vanilla and continue beating. Fold the whip cream carefully into cheese mixture. Wring out cheese cloth and lay it in the mold. (4 thickness). Spoon the mixture into the mold and lap extra cheese cloth over the top. Set on cookie sheet in the refrigerator at least 2 hours, preferably overnight. Un-mold by inverting mold onto a plate and removing mold. Carefully remove cloth serve with sauce. Decorate edges with berries.
Melt 1 cup red raspberry Jell-O over low heat. Mix in 1/4 cup light rum or kirsch, then chill sauce. Mix fresh or frozen raspberries with sauce before serving.
Tip: This is a simple version of the classic! ... very good.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.