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Lemon Cheesecake Ice Cream

Source of Recipe


Cynthia Bowan



List of Ingredients



• 3 ounces cream cheese, softened
  
• 3 cups sugar
  
• 3 ounces lemon gelatin
  
• 2 cups half-and-half
  
• 2/3 cup lemon juice
  
• 1 tsp vanilla
  
• ½ tsp lemon extract
  
• 1 cup whipping cream, whipped
  
• 8 to 10 cups milk
  
• Yellow food coloring (optional)
  






Instructions



1. In a mixing bowl, combine cream cheese, sugar and gelatin; mix well. Add half-and-half, lemon juice, and the extracts; beat until smooth. Fold in whipped cream. Stir in enough milk to measure one gallon.
   Add food coloring, if desired.
   
   
2. Freeze in batches in an ice cream maker according to the manufacturer's directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in the ice cream freezer or firm in freezer 2 to 4 hours before serving. Remove from freezer 10 minutes before serving.
   
   Makes one gallon.