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Cream Cheese Ice Cream




Source of Recipe


bhg.com


List of Ingredients




� 5 cups half-and-half or light cream
� 2-1/2 cups sugar
� 4 beaten eggs
� 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
� 1 teaspoon finely shredded lemon peel
� 2 tablespoons lemon juice
� 2 teaspoons vanilla
� Fresh blueberries, nectarines, and/or dark cherries (optional)


Recipe



1. 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 until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.

2. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings).