Prepare an ice bath with ice and water

Boil Cream, Milk, Corn Syrup, Sugar whisking frequently

When boiling remove from heat and add the lemon zest and lemon juice allowing it to infuse in step 4

Chill the milk mixture (double boiler style) in ice bath to room temp

Let sit in fridge overnight or at a minimum until the temperature reaches the internal temperature of the fridge, you want it chilled before churning

Add Xantham gum and cream cheese with the mixture in a blender and blend

Strain through mesh strainer

Churn in ice cream maker according to manufacturer specifications

Harden in freezer (4+ hours is ideal)