• 24servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 cups half-and-half or light cream

  2. 2-1/2 cups sugar

  3. 4 beaten eggs

  4. 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened

  5. 1 teaspoon finely shredded lemon peel

  6. 2 tablespoons lemon juice

  7. 2 teaspoons vanilla

  8. fresh blueberries , nectarines , and/or dark cherries

Instructions Jump to Ingredients ↑

  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).


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