Creamy Cheesecake Ice Cream
I haven't tried this one yet... but as soon as the sun comes out I will.
5 cups half-and-half or light cream
2 1/2 cups sugar
4 beaten eggs
3 8-oz. pkg. cream cheese or reduced-fat cream cheese (Neufchatel), softened
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
2 tsp. vanilla
In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just till boiling.
In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture. Cover and chill thoroughly.
Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5 -quart ice cream freezer according to the directions.
Serve covered with your choice of fresh fruit. I'm going for strawberries!