Cream Cheese Ice Cream
From dariana 17 years ago
- 30 minutes to make
- Serves 24
This thick and sinfully luscious ice cream tastes just like a slice of creamy cheesecake.
Ingredients
- 5 cups half-and-half or light cream shopping list
- 2-1/2 cups sugar shopping list
- 4 beaten eggs shopping list
- 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened shopping list
- 1 teaspoon finely shredded lemon peel shopping list
- 2 tablespoons lemon juice shopping list
- 2 teaspoons vanilla shopping list
- fresh blueberries, nectarines, and/or dark cherries (optional) shopping list
How to make it
- 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 (24 servings).
The Rating
Reviewed by 9 people-
Deserves a 5!
organicmama
in loved it
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Yummy! What a great recipe! This sounds just great! Thank you for sharing!
annieamie
in Los Angeles loved it
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This is a wonderful recipe!!!You have my 5 on this one. Thank you so very much for sharing...Cheryl
cherylannxo
in Santa Nella loved it
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