Cream Cheese Ice Cream

Cream Cheese Ice Cream
175ml milk
120g caster sugar
125g philadelphia cream cheese
half teaspoon pure vanilla extract
1 egg
juice of half a lemon
350ml double cream
Heat the milk in a pan, and while it's getting warm, beat together the sugar, philadelphia, vanilla, and egg in a bowl. Still whisking, pour the bot milk into the cream cheese mixture and pour this back into the cleaned-out pan and make a custard in the regular way.
Pour into a bowl and let it cool, at which time add the lemon juice and then the double cream, lightly whipped.

Cover the custard closely, leave to cool, then chill for 6 hours or overnight. pour into an ice cream maker to churn for 20-25 minutes until thick. transfer to a freezer container. Freeze for 5 - 6 hours until firm.