Recipes - print - Homemade Cream Cheese Ice Cream.

Homemade Cream Cheese Ice Cream. - Recipe

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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.

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.

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