- 1 ½ cups heavy cream
- 1 ½ cups milk
- 1 cup sugar
- 1 Tablespoon cornstarch
- 8 oz Challenge Cream Cheese, cubed
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 graham crackers, whole or crushed (optional)
- raspberry sauce (optional)
1Combine the milk, cream, and sugar in a saucepan. Whisk mixture together and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved and simmer lightly for about 5 minutes. Turn off heat, add cornstarch, and whisk for about one minute to combine.
2Combine the milk mixture, cream cheese, lemon juice, lemon zest, and vanilla extract in a blender or food processor. Blend at high speed for a minute until completely emulsified.
3Cool the milk and cream cheese mixture in the fridge for at least two hours.
4Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker during the last few minutes of churning.
5Pack into a freezer container and cover the top of the ice cream with plastic wrap or wax paper. Freeze for at least two hours before serving.
6Top with whole or crushed graham crackers and raspberry sauce. (optional)