Cheesecake Ice Cream

 Just as you hoped, this is basically frozen cheesecake filling.  Super rich, super thick and super good!  This can be the base for plethora of your favorite cheesecake flavors.  This round I threw in some Teddy Grahams to mimic cheesecake crust.  I thought that maybe the Teddy Grahams would be frozen chunks, out to break teeth, but they softened and were delicious.  Things to try next with this base: balsamic roasted strawberries.

6 oz. cream cheese, soft but still cold
3/4 cup sugar
1 cup cold sour cream
1 cup cold heavy cream
pinch of salt
3 tablespoons lemon juice
1/4 teaspoon vanilla extract


Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the heavy cream. Add the salt, lemon juice, vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again. 

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. Pour into an ice cream maker and freeze according to the manufacturer's instructions.  Add Teddy Grahams with about 5 minutes left to go. Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving. 

Don't forget to let others enjoy!