Ingredients Jump to Instructions ↓

  1. 1 package (3 ounces) cream cheese, softened

  2. 3 cups sugar

  3. 1 package (3 ounces) lemon gelatin

  4. 2 cups half-and-half cream

  5. 2/3 cup lemon juice

  6. 1 teaspoon vanilla extract

  7. 1/2 teaspoon lemon extract

  8. 1 cup heavy whipping cream, whipped

  9. 8 to 10 cups milk Yellow food coloring, optional

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the cream cheese, sugar and gelatin. Add half-and-half, lemon juice and extracts; beat until smooth. Fold in the whipped cream. Stir in enough milk to measure 1 gallon. Add food coloring if desired. Freeze in batches according to manufacturer's directions. Refrigerate extra mixture until it can be frozen. Allow to ripe in ice cream freezer or firm up in refrigerate freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving. Yield: 1 gallon.


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