Directions

1. In a blender, puree cottage cheese until smooth.
2. In a saucepan, warm heavy cream, half the sugar, and salt until sugar dissolves.
3. In a separate bowl, whisk egg yolks and remaining sugar until pale.
4. Temper egg yolks by slowly adding warm cream mixture while whisking.
5. Return mixture to saucepan and cook over low heat, stirring until thickened.
6. Remove from heat; stir in pureed cottage cheese, vanilla, and lemon juice; cool completely.
7. Churn in an ice cream maker according to manufacturer instructions.
8. Freeze until firm before serving.