Lemon Cheesecake ice cream

Directions

• Warm the light whipping cream in a saucepan over low heat, until its just starting to steam.
• Place the egg yolks, cream cheese, Natvia and vanilla into a bowl and mix with a hand mixer on medium speed until all ingredients are combined.
• Pour 1/4 of the warm cream into the egg mixture to temper the eggs and mix well.
• Pour the reset of the cream into the egg mixture. Mix well and return to the saucepan.
  
• Heat over a low temperature whilst continually stirring to avoid the eggs from scrambling. The mixture will slowly turn into a thick velvety custard.
  
• Remove the custard from the heat and pour into a heatproof bowl, continue to stir for 5 minutes before placing into the fridge. Allow to cool for 10 minutes.
• Lightly whip the heavy cream until it reach very soft peaks.
  
• Remove the custard from the fridge and stir in the lemon juice.
• Add half of the whipped cream into the custard and fold in, before adding the remaining cream and folding it in also.
  
• Pour the ice cream into your ice cream churner and allow to churn for 25 minutes.