Lemon Cheesecake Ice Cream (Regular or Diet) for electric ice cr |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A yummy, rich, refreshing dessert on a hot summer evening, or any time. This is an old ice cream recipe which was developed before there was fat free Half & Half. The fat free Half & Half may be substituted in either version according to your preference. Note: This recipe contains uncooked eggs, you may use pasteurized eggs or substitute Egg Beaters or egg substitute for the raw egg yolks. You may use pasteurized egg whites, powdered egg whites, or egg white substitute for the raw egg whites. Cook time = the freezing time for my (brand) ice cream machine. There is a 1-2 hour chill time for the mixture prior to freezing. Ingredients:
8 ounces cream cheese (or cottage cheese) |
3 tablespoons fresh lemon juice |
2 egg yolks |
1/2 cup sugar |
1/4 teaspoon vanilla |
1 cup half-and-half |
2 egg whites |
8 ounces light cream cheese (or 1% or 2% cottage cheese) |
3 tablespoons fresh lemon juice |
2 tablespoons egg substitute |
7 envelopes equal sugar substitute (or sugar substitute granules) |
1/4 teaspoon vanilla |
1 cup 1% low-fat milk |
2 egg whites |
Directions:
1. Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
2. In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
3. Add lemon juice and vanilla, then stir well.
4. Add pureed mixture, and mix well.
5. In a medium bowl, beat egg whites until stiff and fold into existing mixture.
6. Chill mixture until cold (about 1-2 hours).
7. Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.
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