Lemon Cheesecake Ice Cream

Don't forget to allow a couple of extra hours to let the ice cream ripen (harden) before serving.

• Ready In: 2 hrs 20 mins
• Serves: 16

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 extract
• 1⁄2 teaspoon  lemon extract
• 1  cup  whipping cream, whipped
• 8  to 10 cups milk
•  yellow food coloring (optional)

Directions

1. In a mixing bowl, combine cream cheese, sugar and gelatin; mix well.
2. Add half-and-half, lemon juice and the extracts; beat until smooth.
3. Fold in whipped cream.
4. Stir in enough milk to measure 1 gallon.
5. Add food coloring if desired.
6. Freeze according to manufacturer's directions.
7. Allow to ripen in the ice cream freezer or firm in refrigerator freezer 2 to 4 hours before serving.
8. Remove from freezer 10 minutes before serving.
9. Makes 1 gallon.