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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 24 |
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This thick and sinfully luscious ice cream really does taste just like a slice of creamy cheesecake. Ingredients:
5 cups half-and-half or 5 cups light cream |
2 1/2 cups sugar |
4 beaten eggs |
3 (8 ounce) packages cream cheese (neufchatel) or 3 (8 ounce) packages low-fat cream cheese, softened (neufchatel) |
1 teaspoon finely shredded lemon, rind of |
2 tablespoons lemon juice |
2 teaspoons vanilla |
fresh blueberries (optional) or nectarines (optional) or dark sweet cherry (optional) |
Directions:
1. In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs.
2. Cook and stir over medium heat just till boiling.
3. In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture.
4. Cover and chill thoroughly.
5. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla.
6. Freeze in a 4- or 5-quart ice cream freezer according to the directions.
7. Let freeze for 4 hours.
8. Garnish each serving with choice of fresh fruit, if desired.
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