Cream Cheese Ice Cream
Prep Time: 40 minutes
Source: Better Homes and Gardens

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).

Nutritional facts per serving

calories: 260 , total fat: 17g , saturated fat: 10g , cholesterol: 85mg ,
sodium: 116mg , carbohydrate: 24g , fiber: 0g , protein: 5g , vitamin A: 20%

, vitamin C: 1% , calcium: 6% , iron: 3%

Enjoy!
Susan
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