Directions:
- In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.84 Kcal (962 kJ) | ||
| Calories from fat | 147.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.42g | 25% | |
|---|---|---|---|
| Cholesterol | 77.53mg | 26% | |
| Sodium | 130.96mg | 5% | |
| Potassium | 148.71mg | 3% | |
| Total Carbs | 16.88g | 6% | |
| Sugars | 14.2g | 57% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 110mg | 11% | |
| Amount Per 100 g | |||
| Calories | 190.52 Kcal (798 kJ) | ||
| Calories from fat | 122.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.61g | 25% | |
|---|---|---|---|
| Cholesterol | 64.26mg | 26% | |
| Sodium | 108.55mg | 5% | |
| Potassium | 123.27mg | 3% | |
| Total Carbs | 13.99g | 6% | |
| Sugars | 11.77g | 57% | |
| Protein | 3.96g | 10% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 91.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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