CS (aka "the neighbor") suggested we add strawberries, so it became Strawberry Cheesecake Ice Cream. Oh yes, we did. Don't worry, I made it healthy by substituting plain yogurt for half of the sour cream, because
CS also suggested adding the crackers (we use "petit buerre" tea crackers here). It was a yummy touch.
Suffice it to say, this flavor will be going into our repertoire to pull from for the future. It reminds me of Marble Slab Cheesecake Ice Cream with a strawberry mix-in.
Oh, and I just froze it in our freezer, rather than making it in the ice cream maker, as Julie had said it was too thick for theirs, and they ended up just freezing it, anyway. There were a few ice crystals, but it was still incredible. And ML was happy to have the week off from babysitting the ice cream maker.
12 oz cream cheese
1 C sour cream
1 C plain yogurt
2 C heavy whipping cream
1/2 C sugar
6 T lemon juice
2 T vanilla flavoring
3-4 C frozen strawberries, chopped
graham crackers (optional)
Beat cream cheese until smooth.
Slowly add sugar and then beat in sour cream, yogurt, and heavy cream.
Add vanilla and lemon juice and mix until thick and smooth.
Stir in strawberries.
Cover and freeze for 4-6 hours.
Serve garnished with 2-3 graham crackers per bowl to be crushed and eaten with the ice cream or for dipping.