CHEESECAKE ICE CREAM RECIPE
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.