Yield: about 1 quart
Servings: 8 to 10
Lemon heightens the tang of cream cheese, making this ice cream taste like frozen cheesecake. A ruby swirl of sweet raspberry jam makes a great counterpoint. The best part of all: there’s no babysitting a custard while it cools or churns.
Put a 9×5-inch loaf pan in the freezer.
In a food processor, process the cream cheese, lemon zest, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream and lemon juice and pulse, then process until stiff peaks form, about 30 seconds.
Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.
Transfer ice cream to the prepared pan, and smooth the top. Dollop about 1/4 cup of the jam over the ice cream. Use a fork to swirl it throughout, making sure the swirls reach the bottom of the pan. Dollop the remaining 1/4 cup jam over the top, and swirl it decoratively across the surface.
Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.
The ice cream will keep in the freezer for a week tightly covered in plastic wrap.
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