Preparation:
Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the heavy cream. Add the salt, lemon juice and vanilla and beat the mixture just until thick and smooth. Cover and refrigerate until very cold (3 hours). Chill clean beaters again.
Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy (3 minutes). Pour into ice cream maker and proceed according to manufacturer's instructions. Fold in grated chocolate. Serve or pack into airtight container and freez |
