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Cream Cheese and Sour Cream Ice Cream

6 oz cream cheese, softened
1/4 cup superfine sugar
1 cup sour cream, cold
1 cup whipping cream, cold
pinch coarse salt
3 Tbsp lemon juice, fresh
1/4 tsp vanilla extract

Chill a medium mixing bowl and the beaters of an electric mixer.
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. Beat in the sour cream and then the whipping
cream. Add the salt, lemon juice and vanilla and beat the mixture
just until thick and smooth. Cover and refrigerate overnight, or
until very cold. Wash and dry the mixer beaters and chill again.

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. 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 (a
decorative mold) and freezer for up to 24 hours. Allow the ice
cream to soften in the refrigerator for 20 to 30 minutes before
serving.

Makes about 1 quart.

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