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After cake batter ice cream, strawberry cheesecake ice cream is my absolute favorite. Here`s how to make it!!!
1/2 pint (250ml) double (heavy) cream
1/2 pint (250ml) sour cream
6 oz (150g) cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2oz (50g) grated milk chocolate
Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the double (heavy) cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours. Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer`s instructions.
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