3 (8 oz.) pkg. cream cheese, softened
2 1/2 c. sugar
4 eggs
2 tbsp. lemon juice
2 tsp. vanilla
5 c. light cream

In large bowl cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, lemon juice and vanilla until combined. Stir in light cream. Freeze in a 4 or 5 quart ice cream freezer according to manufacturers directions. Makes about 3 quarts ice cream. So rich and creamy it's just like eating cheesecake.