Vanilla Bean Cheesecake Ice Cream 🍦

In a large bowl beat softened cream cheese, 1 cup of heavy cream, lemon zest, and lemon juice with an electric hand mixer until smooth. Set aside.

In a small saucepan on low to medium heat add 1 cup of heavy whipping cream. Cut the vanilla bean down the center and scrape out the pulp. Add vanilla pulp and vanilla pod to the hot cream. Remove from heat and allow too steep for 10 minutes. Remove vanilla pod. Add 1 cup of sugar and 1 beaten egg to the cream and vanilla mixture. Put the pot back on medium heat and heat mixture just to a simmer whisking constantly.

Remove from heat and pour into the cream cheese mixture gradually and beat on medium high speed with an electric mixer until completely combined and smooth. Cover and refrigerate until cold, about 6 hours or overnight.

Chop graham crackers into small pieces.

turn on ice cream maker, slowly pour in ice cream.

Allow ice cream maker to churn for about 12 minutes then pour in chopped graham crackers. Churn for another 3-4 minutes until everything is combined. Turn off ice cream maker and pour ice cream into a freezer safe container. Allow ice cream to set up for at least 4-6 hours.

Enjoy!

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