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1
In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
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2
Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
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3
Pour the entire mixture back into the pan and place over low heat.
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4
Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
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5
Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
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6
Let the custard cool slightly, then stir in the lemon zest and cream.
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7
Cover and refrigerate until cold or overnight.
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8
Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
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9
When finished, the ice cream will be soft but ready to eat.
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10
For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
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11
*White Chocolate Cheesecake Ice Cream: omit the lemon zest; add 1/2 cup melted white chocolate to the custard along with the vanilla; proceed as directed.
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12
*Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.
