I don't know what the weather's like where you are, but here in New York City, we have rapidly gone from a foggy, rainy, wintry spring to the WHOA THAT IS HOT heat of summer.
Which has its downsides, obviously. And its upsides too:
I think I've mentioned before that one of the things I love about The Perfect Scoop is its wealth of non-custard ice creams. No fussy egg-cookery, just easier-than-pie purees.
This one is just cream cheese, sour cream, lemon zest, a little half-and-half, and sugar:
Which you hit with your whirrr stick:
Done. Chill for a bit, then churn.
As is so often the case, no pictures of the finished product, because we chowed it down. And I apologize for the lousy lighting throughout this post. But would you rather have poorly-lit cheesecake ice cream photos, or no cheesecake ice cream photos at all?
Make this one. You will not be sorry.