Real Cheesecake Ice Cream

Freeze your ice cream maker for the time indicated in the manual (mine needs 8 hours in the freezer).

In a bowl, whisk cream cheese until creamy. Add sugar, heavy cream, and sour cream, whisking after each addition. Mix in lemon juice and vanilla extract and also the rum if using (this is just to keep the ice cream a little softer in the freezer – I couldn’t even taste it in my batch).

Chill the ice cream mix in the fridge for up to 12 hours. If your ingredients were chilled to begin with, you can skip this step.

Whisk the mix again before adding it to your ice cream maker. Follow the machine’s instructions for churning your ice cream. Mine took half an hour to get the ice cream nice and creamy.

If you’d like, add a few strawberries or raspberries for the perfect summer treat.

Makes a little more than a quart of ice cream. The two tablespoons that won’t fit the ice cream container will have to be eaten right away, I guess.(The photo shows what was left of those two tablespoons when I had gotten my camera ready…)