Guest guest Posted August 6, 2002 Report Share Posted August 6, 2002 Cream Cheese Ice Cream Prep Time: 40 minutes Ingredients 5 cups half-and-half or light cream 2-1/2 cups sugar 4 beaten eggs 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened 1 teaspoon finely shredded lemon peel 2 tablespoons lemon juice 2 teaspoons vanilla Fresh blueberries, nectarines, and/or dark cherries (optional) 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). Nutritional facts per serving calories: 260 , total fat: 17g , saturated fat: 10g , cholesterol: 85mg , sodium: 116mg , carbohydrate: 24g , fiber: 0g , protein: 5g , vitamin A: 20% , vitamin C: 1% , calcium: 6% , iron: 3% ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Health - Feel better, live better http://health. Quote Link to comment Share on other sites More sharing options...
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