CREAM CHEESE ICE CREAM
THIS RECIPE COMES FROM THE BETTER HOMES AND GARDENS MAGAZINE, JULY, 1997.
THIS THICK AND SINFULLY LUSCIOUS ICE CREAM REALLY DOES TASTE JUST LIKE A SLICE OF CREAMY CHEESECAKE.
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 SOFTENED
- 1 TEASPOON FINELY SHREDDED LEMON PEEL
- 2 TABLESPOONS LEMON JUICE
- 2 TEASPOONS VANILLA
- FRESH BLUEBERRIES, NECTARINES AND OR DARK CHERRIES, OPTIONAL
Instructions
- 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 THE CREAM CHEESE WITH AN ELECTRIC MIXER TILL SMOOTH, GRADUALLY BEAT IN HOT MIXTURE. COVER AND CHILL THOROUGHLY.
- STIR IN REMAINING HALF AND HALF OR LIGHT CREAM, LEMON PEEL, LEMON JUICE AND VANILLA.
- POUR INTO A 4 OR 5 QUART ICE CREAM FREEZER ACCORDING TO MANUFACTURER'S DIRECTIONS. RIPEN 4 HOURS IN FREEZER.
- GARNISH EACH SERVING WITH CHOICE OF FRESH FRUIT, IF DESIRED.
- MAKES ABOUT 3 QUARTS, 24 SERVINGS.
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