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Lemon Ice Cream
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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. 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |