Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator. Prepare an ice cream maker according to the manufacturer's instructions.

In the cold 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 the cream. Add the lemon juice, lemon zest, and vanilla and beat just until thick and smooth. Cover and refrigerate until very cold (2 to 3 hours). Wash and re-chill the beaters.

Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the mixture until creamy, about 2 minutes. Pour into ice cream maker and process according to manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

To serve, Place a warm biscuit in the bottom footed coupe bowls. Top with ice cream and blueberry syrup and serve.

In a saucepan, combine the ingredients and bring to a boil. Lower the heat and simmer until thickened to desired consistency. Remove from the heat and let cool to room temperature before serving with the Cheesecake Ice Cream. (If thinner syrup is desired, strain through a fine mesh strainer while still hot.)

Yield: about 1 cup

Preheat the oven to 425 degrees F.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add 1 cup of the cream, stirring with a rubber spatula, to form a smooth dough. Add up to 1/2 cup additional cream if mixture is too dry, being careful not to overwork the dough or the biscuits will be tough.

Turn out onto a lightly floured surface and pat into a square, about 3/4-inch thick. With a 2-inch round biscuit or cookie cutter, cut into 12 circles, gathering the scraps and gently patting out again, if necessary. Dip each round into the melted butter to coat on all sides. Place on an ungreased baking sheet and srinkle the tops with a little more sugar. Bake until golden brown, 10 to 15 minutes. Remove from the oven and serve hot.

Yield: 12 biscuits