Cream Cheese Ice Cream
5 cups half-and-hald or light cream
2 1/2 cups sugar
4 beaten eggs (well beaten or you'll end up with scrambled eggs in your mixture).
3 8-oz. pkg cream cheese
1 tsp finely shredded lemon peel
2 Tbsp lemon juice
2 tsp vanilla
Fresh Blueberries, peaches or dark cherries
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. Ripen 4 hours. Garnish each serving with choice of fresh fruit if desired. Makes about 3 quarts. (We used our freshly picked blueberries).
That cream cheese ice cream sounds YUMMY!
Saw the good news on yesterday's thread about your nephew becoming a Marine! Know your family must be proud of him.
Oh, gosh! This ice cream recipe sounds delicious! Thank you for posting it. Copying and saving it right now! Really love the fruity ice cream - Baskin Robbins used to have one called "Baseball Nuts" in the summer (haven't checked in a while - it may be there now!), and it was soooooo good - fruity AND nutty!
There is nothing better than homemade peach ice cream made in the old fashioned ice cream maker.
My arms hurt thinking about it and my tongue quivers with remembered anticipation of that first spoonful, ohhhhhhhhhhhhh...