CHEESECAKE ICE CREAM

1/2 pint (250ml) double (heavy) cream,
1/2 pint (250ml) sour cream,
6 oz (150g) cream cheese,
3 tablespoons fresh lemon juice,
3/4 cup granulated sugar,
1/4 teaspoon vanilla extract,
2oz (50g) grated milk chocolate

Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the double (heavy) cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours.

Take the chilled mixture and beat until creamy* then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

*Note from Gladys:
To make without and ice cream maker, transfer the mixture into a plastic pot that can go to the freezer. Cover. When it is beginning to freeze, beat it again until creamy. Cover again and continue freezing. When it is almost frozen, beat it again until creamy. Cover again and it is supposed to stay creamy, like in an ice cream maker. You can do it one more time, just to be sure that it will stay creamy.