Frozen Lemon Cheesecake Ice Cream

Yield: 1 pint

Ingredients

• 1 cup whole milk
• 2 tablespoons or more fresh lemon juice
• 2/3 cup granulated sugar
• 8 ounces cream cheese, softened and cubed

Instructions

1. In a blender, combine all ingredients until smooth.
2. Freeze.

Attribution

Recipe by Judy Myrick