Cheesecake Ice Cream

This ice cream is not only super creamy and delicious, but one of the main reasons it is so appealing is because of its versatility.  You could use this ice cream as a base and add just about anything to it that you like.  Stir in graham crackers and blueberries and you've made blueberry cheesecake, add chocolate chips and peanut butter and and you have a version of chocolate peanut butter torte.  I decided to serve it with a fresh strawberry on top to keep it simple but the variations are limitless for this creamy ice cream!

One Year Ago:  Our favorite Zucchini Bread - whole wheat with raisins and walnuts

Cheesecake Ice Cream
Source: adapted from Epicurious
Yields about 1 quart

Ingredients
8 oz cream cheese
1 cup milk
1 tablespoon fresh lemon juice
1/4 - 1/2 teaspoon vanilla extract (to taste)
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream

Directions
Blend cream cheese, milk, lemon juice, vanilla, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze cream cheese mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden; keep ice cream in freezer overnight in order for flavors to meld before serving. Let ice cream soften 5 minutes before serving.