Cheesecake Ice Cream

This ice cream left me screaming for more when I finished, but I had to sit on my hands because I didn't "need" anymore. Like I said before, I'm obsessed with my Christmas present that my sister gave me (The Perfect Scoop by David Levobitz). As you can see from my previous posts, I'm really on an ice cream kick. Thankfully these recipes only make a few cups of ice cream. Otherwise I'd be in a heap of trouble.

Aubrey said this one was his favorite flavor so far. It's really creamy and has a hint of lemony flavor that comes from the zest. I made a graham cracker crust (1/2 cup graham cracker crumbs + 1.5 TBSP melted butter) and pressed it in the sorbet dish. I put the ice cream on top of the crust, and I topped the ice cream with my favorite blueberry jam. I like this jam because it has real blueberries in it. It's also good over plain vanilla ice cream (reminds me of blueberry cobbler).

Ingredients:
8 ounces cream cheese
1 lemon
1 cup sour cream
1/2 cup half-and-half
2/3 cup sugar
Pinch of salt

Directions:
Cut the cream cheese into small pieces. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-and-half, sugar, and salt, and puree until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Makes about 3 cups.