Lemon Cream Cheese Ice Cream |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982. Ingredients:
3 ounce package cream cheese |
3 cups granulated sugar |
1 package 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 |
10 cups milk |
yellow food coloring |
Directions:
1. In mixing bowl combine cream cheese, sugar and gelatin then mix well.
2. Add cream, lemon juice and extracts and beat until smooth then fold in whipped cream.
3. Stir in enough milk to measure 1 gallon then add food coloring.
4. Freeze in batches following manufacturer's directions.
5. Refrigerate extra mix until it can be frozen.
6. Allow to ripen in ice cream freezer for 4 hours before serving.
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