Cheesecake Ice Cream with Fruit Swirls

12 oz cream cheese, cut into cubes

3/4 cup sugar

1 cup sour cream

3/4 cup half-and-half

2 tsp vanilla

1 1/4 tsp lemon juice, divided

1 dash salt

1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread

In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.

Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.

In small bowl, stir fruit spread and remaining lemon juice.

Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.

To serve, scoop ice cream into dessert dishes.

Cheesecake Ice Cream with Fruit Swirls

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