Best Ice Cream EVER

Cheesecake Ice Cream
~ adapted from David Lebovitz, The Perfect Scoop
8 ounces cream cheese
1 cup sour cream
1/2 cup light cream
2/3 cup granulated sugar
Zest of 1 lemon
1/4 teaspoon pure vanilla extract
Pinch sea salt

Place all ingredients in food processor or blender and process until smooth, pulsing several times. Pour into container, seal tightly, and refrigerate until well chilled.

When ice cream base is chilled, process in ice cream maker according to manufacturer's directions. Place finished ice cream in a freezer-safe container with a tight-fitting lid and freeze immediately. Let ripen in freezer for at least 3 hours before serving, for best results.

For a really cheesecakey experience, try topping this with a spoonful of berry compote and a sprinkle of graham cracker crumbs.