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Cream Cheese Ice Cream Recipe

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This recipe for Cream Cheese Ice Cream, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CC Bennett
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups half-and-half or light cream
2 1/2 cups sugar
4 beaten eggs
3 (8 ounce) packages cream cheese or low-fat cream cheese, softened
1 teaspoon lemon rind
2 tablespoons lemon juice
2 teaspoons vanilla
fresh fruit optional

Directions:
Directions:
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 till boiling. In a large mixing bowl beat cream cheese with an electric mixer till 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. Let freeze for 4 hours.
Garnish each serving with choice of fresh fruit, if desired.

Personal Notes:
Personal Notes:
In honor of my friend Carla Lemmeyer and her 12 year Breast Cancer survivor anniversary.

 

 

 

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