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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



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 TILL BOILING.
   
2. IN A LARGE MIXING BOWL, BEAT THE CREAM CHEESE WITH AN ELECTRIC MIXER TILL SMOOTH, GRADUALLY BEAT IN HOT MIXTURE. COVER AND CHILL THOROUGHLY.
   
3. STIR IN REMAINING HALF AND HALF OR LIGHT CREAM, LEMON PEEL, LEMON JUICE AND VANILLA.
   
4. POUR INTO A 4 OR 5 QUART ICE CREAM FREEZER ACCORDING TO MANUFACTURER'S DIRECTIONS. RIPEN 4 HOURS IN FREEZER.
   
5. GARNISH EACH SERVING WITH CHOICE OF FRESH FRUIT, IF DESIRED.
   
6. MAKES ABOUT 3 QUARTS, 24 SERVINGS.