Warm the light whipping cream in a saucepan over low heat, until its just starting to steam.
Place the egg yolks, cream cheese, Natvia and vanilla into a bowl and mix with a hand mixer on medium speed until all ingredients are combined.
Pour 1/4 of the warm cream into the egg mixture to temper the eggs and mix well.
Pour the reset of the cream into the egg mixture. Mix well and return to the saucepan.
Heat over a low temperature whilst continually stirring to avoid the eggs from scrambling. The mixture will slowly turn into a thick velvety custard.
Remove the custard from the heat and pour into a heatproof bowl, continue to stir for 5 minutes before placing into the fridge. Allow to cool for 10 minutes.
Lightly whip the heavy cream until it reach very soft peaks.
Remove the custard from the fridge and stir in the lemon juice.
Add half of the whipped cream into the custard and fold in, before adding the remaining cream and folding it in also.
Pour the ice cream into your ice cream churner and allow to churn for 25 minutes.