To Die For Homemade Cheesecake Ice Cream

My quest to use my ice cream maker lives on.  It all started with homemade vanilla bean ice cream.  And it has now progressed to cheesecake ice cream.  Is there anything more sinful??  And as we all know, sinful = DELICIOUS.  And this ice cream is no exception.

After making this, I got confirmation that Jérôme and I were truly meant for each other.  While eating it, he said to me "imagine this with Oreos stirred in".  Which is exactly what I had been thinking...  

I got this recipe from Food and Wine Magazine.  It is super, super rich.  You really only need a very small portion to be satisfied.  In fact, you probably won't be able to each much more than a very small portion.  Which is perfect, since it is so rich that if you eat too much of it, you'll never be able to do your pants up again ;P

6 ounces cream cheese, softened but still cool 
3/4 cup superfine sugar
1 cup cold sour cream 
1 cup cold heavy cream 
pinch of coarse (kosher) salt 
3 tablespoons fresh lemon juice 
1/4 teaspoon vanilla extract

1.  Chill a medium mixing bowl and the beaters of an electric mixer. 

2.  In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. 

3.  Beat in the sour cream and then the heavy cream. Add the salt, lemon juice, vanilla and beat the mixture just until thick and smooth. 

4.  Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again. 

5.  Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. 

6.  Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving.

Difficulty level: moderate