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Lemon Ice Cream

1 package (3 ounces) cream cheese, softened
3 cups sugar
1 package (3 ounces) lemon gelatin
2 cups half-and-half cream
2/3 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 to 10 cups milk
Yellow food coloring, optional

In a mixing bowl, combine the cream cheese, sugar and gelatin; mix
well. Add half-and-half, lemon juice and extracts; beat until smooth.

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Lemon Ice Cream cont.

Fold in the whipped cream. Stir in enough milk to measure 1 gallon.
Add food coloring if desired. Freeze in batches according to
manufacturer's directions. Refrigerate extra mixture until it can be
frozen. Allow to ripe in ice cream freezer or firm up in refrigerate
freezer for 2-4 hours before serving. Remove from the freezer 10
minutes before serving.

Yield: 1 gallon.