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1
Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator.
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2
Prepare an ice cream maker according to the manufacturer's instructions.
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3
In the cold bowl, beat the cream cheese at medium speed until soft and smooth.
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4
Gradually add the sugar 1/4 cup at a time beating well after each addition.
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5
Beat in the sour cream and the cream.
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6
Add the lemon juice, lemon zest, and vanilla and beat just until thick and smooth.
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7
Cover and refrigerate until very cold (2 to 3 hours).
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8
Wash and re-chill the beaters.
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9
Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the mixture until creamy, about 2 minutes.
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10
Pour into ice cream maker and process according to manufacturer's instructions.
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11
Transfer to an airtight container and freeze until ready to serve.
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12
To serve, Place a warm biscuit in the bottom footed coupe bowls.
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13
Top with ice cream and blueberry syrup and serve.
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14
In a saucepan, combine the ingredients and bring to a boil.
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15
Lower the heat and simmer until thickened to desired consistency.
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16
Remove from the heat and let cool to room temperature before serving with the Cheesecake Ice Cream.
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17
(If thinner syrup is desired, strain through a fine mesh strainer while still hot.)
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18
Preheat the oven to 425 degrees F.
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19
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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20
Slowly add 1 cup of the cream, stirring with a rubber spatula, to form a smooth dough.
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21
Add up to 1/2 cup additional cream if mixture is too dry, being careful not to overwork the dough or the biscuits will be tough.
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22
Turn out onto a lightly floured surface and pat into a square, about 3/4-inch thick.
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23
With a 2-inch round biscuit or cookie cutter, cut into 12 circles, gathering the scraps and gently patting out again, if necessary.
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24
Dip each round into the melted butter to coat on all sides.
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25
Place on an ungreased baking sheet and srinkle the tops with a little more sugar.
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26
Bake until golden brown, 10 to 15 minutes.
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27
Remove from the oven and serve hot.
