Cheesecake Ice Cream

A friend sent this recipe to me today and I thought I would share since I didn't see one like it posted. She said that this recipe has been a favorite of her mom's for several years now and that it is a very rich ice cream. It does have to refrigerate overnight after mixing up and before freezing.

• Ready In: 25 hrs 45 mins
• Serves: 8-9

Ingredients

• 6  ounces cream cheese, softened
• 1⁄4 cup sugar
• 1  cup sour cream, cold
• 1  cup  whipping cream, cold
• 1  pinch salt
• 3  tablespoons lemon juice, fresh
• 1⁄2 teaspoon pure vanilla extract

Directions

1. Chill a medium mixing bowl and the beaters of an electric mixer.
2. In the bowl, beat the cream cheese at medium speed until soft and smooth.
3. Gradually add the sugar, 1/4 cup at a time, beating well after each addition.
4. Beat in the sour cream and then the whipping.
5. cream.
6. Add the salt, lemon juice and vanilla and beat the mixture just until thick and smooth.
7. Cover and refrigerate overnight.
8. Wash and dry the mixer beaters and chill them again.
9. The next day, using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes.
10. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
11. Serve immediately, or pack the ice cream into a covered container and freezer for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving if frozen overnight.