Lemon Cheesecake Ice Cream (Regular or Diet) for electric ice cr

Submitted by Dee514

"A yummy, rich, refreshing dessert on a hot summer evening, or any time. This is an old ice cream recipe which was developed before there was "fat free" Half & Half. The fat free Half & Half may be substituted in either version according to your preference. Note: This recipe contains uncooked eggs, you may use pasteurized eggs or substitute Egg Beaters or egg substitute for the raw egg yolks. You may use pasteurized egg whites, powdered egg whites, or egg white substitute for the raw egg whites. Cook time = the freezing time for my (brand) ice cream machine. There is a 1-2 hour chill time for the mixture prior to freezing."

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 1 Quart (approx)

ingredients

• Regular

• 8 ounces cream cheese (or cottage cheese)
• 3 tablespoons fresh lemon juice
• 2 egg yolks
• 1⁄2 cup sugar
• 1⁄4 teaspoon vanilla
• 1 cup half-and-half
• 2 egg whites

• Diet

• 8 ounces light cream cheese (or 1% or 2% cottage cheese)
• 3 tablespoons fresh lemon juice
• 2 tablespoons egg substitute
• 7 envelopes Equal sugar substitute (or sugar substitute granules)
• 1⁄4 teaspoon vanilla
• 1 cup 1% low-fat milk
• 2 egg whites

directions

1. Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
2. In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
3. Add lemon juice and vanilla, then stir well.
4. Add pureed mixture, and mix well.
5. In a medium bowl, beat egg whites until stiff and fold into existing mixture.
6. Chill mixture until cold (about 1-2 hours).
7. Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.

Reviews

[-Mary-]

OMG! I am NOT an ice cream lover, but I was given an electric ice cream freezer for mother's day, so went in search of a great recipe, and did I ever find one! This is the absolute best ice cream I have ever eaten. I made the regular version, doubled the recipe because I have a 4 qt. freezer, used cream instead of half-n-half, and it was just OUT OF THIS WORLD!!

 

[Lindsey]

I made the diet version with Neufchatel cheese (1/3 less fat) and 1% milk, and also used Splenda sweetener. It froze really quickly, and tasted fabulous! My only complaint is that it turned *rock solid* in the freezer due to the cream cheese, but a quick defrost in the microwave made it palatable again. I'd recommend serving this right away straight out of the machine.

 

[Sandi From CA]

I made the diet version, which, for a diet version, wasn't bad, but I'm so spoiled with never having to watch my weight that my tongue missed all those high fat ingredients! The only things I did different were using 2% milk and I added about 2 tsp of grated lemon zest for more lemony flavor. It froze rock solid, so I had to let it sit out for about 20 minutes before I could get the ice cream scooper not to attack me in an attempt to get away from the frozen tundra. (What?) All in all, there was a lot of flavor for having so many "better-for-you" ingredients that I'd recommend this to anyone watching what they eat. And when I try the "regular" version, and I KNOW I will, I'm sure I'll come back with 5 "FAT" stars! ;o) Thank you for posting, Dee!

 

[tara portee]

I made this for the whole family while we were on vacation. Everyone absolutely loved it. It seemed like the perfect amount of lemon. Before I even told anyone what the name of the recipe was, someone said that it tasted just like lemon cheese cake!

 

[BakinBaby]

Delish! DH and I love anything lemon and this was great!