Strawberry Cheesecake Ice Cream
300 grams natural light Arla® cheese cream
200 ml sugar
250 ml milk
250 ml heavy cream
3 tablespoons lemon juice
a pinch of salt
1/4 teaspoon vanilla extract
500 ml strawberries
With an electric mixer, gently beat the cream cheese. With the mixer on, gradually add sugar and then whisk in the heavy cream. Add the salt, lemon juice and vanilla and continue to beat until you get a creamy, ice cream mixture.
Wash the strawberries and mash them until you get a thick sauce. Pour the ice cream mixture into a freezer container and stir in the strawberry sauce. Allow to freeze for about 6 hours or overnight, covered with transparent cling film.