To make your Cheesecake Ice Cream, add the heavy cream, sugar and cream cheese to your blender.

Zest the lemon and add the zest to the blender.

Cut the lemon in half and juice half of the lemon into the blender.

Follow with the vanilla extract and salt.

Blend until fully combined.

Add to your refrigerator overnight. If your ice cream maker requires you to do so, add the bowl of the ice cream maker to your freezer.

The next day, remove the ice cream base from the fridge. Remove your ice cream bowl from the freezer and add it to your ice cream maker.

Pour the ice cream mixture into your ice cream maker and churn according to directions (mine took about 15 minutes), or until it resembles soft serve ice cream.

Scoop the mixture into a freezer safe container and freeze for at least 4 hours.

To serve, scoop out the ice cream and top with crushed graham crackers and fruit, if desired.