What better use could there be for that juice than making a refreshing batch of Lemon Ice Cream? Nancy Schantz (below) of San Angelo says, "Both of my grown daughters look for Lemon Ice Cream when they visit. I love this recipe because it's delicious and not at all tricky to make."
- 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 heavy whipping cream, whipped
- 8 to 10 cups milk
- Yellow food coloring, optional
- In a bowl, combine the cream cheese, sugar and gelatin. 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.
Originally published as Lemon Ice Cream in Taste of Home February/March 2001, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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