Lemon Cheesecake Ice Cream
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
1 gallon
ingredients
- 3 ounces cream cheese, softened
- 3 cups sugar
- 3 ounces lemon gelatin
- 2 cups half-and-half
- 2⁄3 cup lemon juice
- 1 teaspoon vanilla
- 1⁄2 teaspoon lemon extract
- 1 cup whipping cream, whipped
- 8 -10 cups milk
- yellow food coloring (optional)
directions
- In a mixing bowl, combine cream cheese, sugar and gelatin; mix well.
- Add half-and-half, lemon juice and the extracts; beat until smooth.
- Fold in 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 ripen in the ice cream freezer or firm in refrigerator freezer 2-4 hours before serving.
- Remove from freezer 10 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>