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Cream Cheese Ice Cream




Source of Recipe


from bhg com kitchen


Recipe Introduction


This tastes just like a creamy cheesecake.


List of Ingredients




3 c. + 2 c. half + half or light cream, separated
2 1/2 c. sugar
4 beaten eggs
3 8oz. pkgs. softened cream cheese, (may use reduced fat)
1 tsp. finely shredded lemon peel
2 tbsp. lemon juice
2 tsp. vanilla
fresh blueberries, nectarines, and/or dark cherries, optional

Recipe



Combine the 3 c. of the half + half, the sugar and eggs in a large saucepan.
Cook and stir over a medium heat until just boiling. Set aside.
Use a large bowl, beat the cream cheese until smooth.
Then gradually beat in the hot mixture.
Cover and chill thoroughly.
Stir in the remaining 2 c. of the half + half, the lemon peel, lemon juice, and vanilla.
Place in a 4 or 5 quart container and refrigerate for 4 hours.
Then place in the freezer for at least 30 minutes or longer.
Serve with fresh fruit, if desired.
Makes about 3 quarts or 24 servings.

Nutritional info per serving:
calories: 260, total fat: 17g, saturated fat: 10g, chol: 85mg, sod: 116mg,
carb: 24g, fiber: 0g, prot: 5g