CHEESECAKE ICE CREAM

Fabulously rich dessert that's easy to make and hard to stop eating.

6 oz. Philadelphia Cream Cheese, soft but not warm
1/4 cup superfine sugar
1 cup cold sour cream
1 cup cold heavy cream
Pinch of coarse salt (kosher)
3 tbsp fresh lemon juice
1/4 tsp vanilla

Chill a medium mixing bowl and the mixer beaters.

Beat cream cheese in cold bowl until smooth and soft. Add sugar 1/4 cup at a time, beating well.

Beat in sour cream, then heavy cream. Add salt, lemon juice, and vanilla; beat until thick and smooth.

Cover and refrigerate overnight or until very cold. Wash the beaters and chill again.

Using chilled beaters and gradually increasing mixer speed from low to medium, beat the cold mixture until loose and creamy, about 3 minutes.

Pour into ice cream maker and freeze according to manufacturer's directions. Serve immediately or freeze. Allow ice cream to soften in refrigerator for 20-30 minutes before serving.

Makes approximately 1 quart