Mix sugar syrup, cream cheese and juice of one lemon until smooth.
Whip the cream until stiff and fold it in.
Spread a small loaf pan with foil, mold the cream into it and smooth the surface. Put it in the freezer for at least six hours.
To serve, remove the ice cream from the mold and thaw a tiny bit, cut into slices and drape on sables. Serve with a fine strawberry salad.
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