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I love limericks! They are my favorite form of poetry (right behind Rilke, that is, of course, who is in a league of his own!). What with all of their humor and frequent innuendos and such, they’re right up my alley!

May I recite two of my favorite limericks for you? The first one is relevant to my field of study (psychology), and was told to me by the Best Housemate of Them All:

A young schizophrenic called Ruther,

When told of the death of his mother,

said: “Well, that’s too bad! But still, I’m not sad –

After all, I still have each other!”


This one I found in A Song of Truth and Semblance (Een lied van schijn en wezen) by Cees Nooteboom, it was supposedly Einstein’s favorite poem, and this is how it goes:

There was a young lady named Bright

Who travelled much faster than light.

She left home one day, in a relative way,

And came home the previous night.


And also, honorable mention:

There once was a blogger from Home

Who really didn’t have much of a knack for composing limericks.

So the gripping story of my cheesecake ice cream will have to be told in prose.


There once was an ice cream churn that was bought by Hubby and me to tide us over the hot summer months with cool, refreshing ice cream until temperatures became bearable again in the fall.

There also was a freezing compartment in my tiny fridge that wasn’t high enough to fit the ice cream churn.

There was, as a result, much lamenting and cursing and asking of “why me?”, until the freezer at Hubby’s parents’ house became available for us!

We cheered and celebrated and rejoiced – and made ice cream. Scrumptiously creamy cheesecake ice cream, which is perfect for summer!

Real Cheesecake Ice Cream

  • ⅔ cups Cream Cheese
  • ¾ cups Sugar
  • 1 cup Heavy Cream
  • 1 cup Sour Cream
  • 3 Tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Rum – optional
  • Fresh Fruit For Garnish (optional)

Freeze your ice cream maker for the time indicated in the manual (mine needs 8 hours in the freezer).

In a bowl, whisk cream cheese until creamy. Add sugar, heavy cream, and sour cream, whisking after each addition. Mix in lemon juice and vanilla extract and also the rum if using (this is just to keep the ice cream a little softer in the freezer – I couldn’t even taste it in my batch).

Chill the ice cream mix in the fridge for up to 12 hours. If your ingredients were chilled to begin with, you can skip this step.

Whisk the mix again before adding it to your ice cream maker. Follow the machine’s instructions for churning your ice cream. Mine took half an hour to get the ice cream nice and creamy.

If you’d like, add a few strawberries or raspberries for the perfect summer treat.

Makes a little more than a quart of ice cream. The two tablespoons that won’t fit the ice cream container will have to be eaten right away, I guess.(The photo shows what was left of those two tablespoons when I had gotten my camera ready…)

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