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Cream Cheese Ice Cream
Recipe By : Better Homes and Gardens - July 1997
Serving Size : 24 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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5 c half and half or light cream
2 1/2 c sugar
4 eggs -- beaten
3 8 oz pkgs cream cheese -- softened
1 tsp finely shredded lemon peel
2 tbsp lemon juice
2 tsp vanilla
fresh blueberries, nectarine or dark cherr --
optional
In a large saucepan combine 3 cups of the half and half or light cream,
the sugar and eggs. Cook and stir over medium heat just till boiling.
In a large mixing bowl beat cream cheese with an electric mixer until
smooth; gradually beat in hot mixture. Cover and chill thoroughly.
Stir in remaining half and half, lemon peel, lemon juice and vanilla.
Freeze in a 4- or 5- quart ice cream freezer according to manufacturers
directions. Ripen 4 hours. Garnish each serving with choice of fresh
fruit, if desired.
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