Cream Cheese Ice Cream
Recipe from
Better Homes and Gardens
This thick and sinfully luscious ice cream tastes just like a slice of creamy cheesecake.
Servings:
24 servings
Prep Time:
40 mins
Total Time:
9 hrs 10 mins
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Ingredients
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5 cupshalf-and-half or light creamsee savings
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2-1/2 cupssugarsee savings
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4beaten eggssee savings
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3 8-ounce packagescream cheese or reduced-fat cream cheese (Neufchatel), softenedsee savings
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1 teaspoonfinely shredded lemon peelsee savings
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2 tablespoonslemon juicesee savings
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2 teaspoonsvanillasee savings
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Fresh blueberries, nectarines, and/or dark cherries (optional)see savings
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Directions
1.
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 until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
2.
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. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings).
Nutrition information
Per serving: Calories 260, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 85 mg, Sodium 116 mg, Carbohydrate 24 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin A 20%, Vitamin C 1%, Calcium 6%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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