Ingredients
2 cups heavy cream 
1 cup whole milk
¾ cup granulated sugar 
1 teaspoon vanilla extract 
8 oz cream cheese, softened 
¼ cup fresh lemon juice 
2 tablespoons lemon zest 
Directions
Mix the Ingredients
In a large mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, softened cream cheese, lemon juice, and lemon zest. Mix until smooth and creamy.
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 25-30 minutes), until it reaches a soft-serve consistency.
Freeze to Firm Up
Transfer the churned ice cream to a freezer-safe container, smoothing the top. Freeze for at least 4 hours, or until firm.
Notes & Tips
Extra Tanginess: For a bolder lemon flavor, increase the lemon juice to ⅓ cup and zest to 3 tablespoons.
Cheesecake-Inspired Crunch: Top with crushed graham crackers or mix them in before freezing for added texture.
Storage: Store in an airtight container for up to 1 week in the freezer.
Serving Suggestion
Scoop into bowls or cones and garnish with fresh berries, a dollop of whipped cream, or a sprinkle of extra lemon zest for a burst of freshness.
Prep Time: 10 minutes Churn Time: 30 minutes Freeze Time: 4 hours
Servings: 6-8
