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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This thick and sinfully luscious ice cream tastes just like a slice of creamy cheesecake. Ingredients:
5 cups half-and-half or light cream |
2-1/2 cups sugar |
4 beaten eggs |
3 8-ounce packages cream cheese or reduced-fat cream cheese (neufchatel), softened |
1 teaspoon finely shredded lemon peel |
2 tablespoons lemon juice |
2 teaspoons vanilla |
fresh blueberries, nectarines, and/or dark cherries (optional) |
Directions:
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 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.
2. 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 (24 servings).
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