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Lemon Cheesecake Ice Cream (Regular or Diet) for electric ice cr

  • 40minutes
  • 2388calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C
MineralsChromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces cream cheese (or cottage cheese)

  2. 2 egg yolks

  3. 1/2 cup sugar

  4. 1 cup half-and-half

  5. 8 ounces light cream cheese (or 1% or 2% cottage cheese)

  6. 3 tablespoons fresh lemon juice

  7. 2 tablespoons egg substitute

  8. 7 envelopes Equal sugar substitute (or sugar substitute granules)

  9. 1/4 teaspoon vanilla

  10. 1 cup 1% low-fat milk

  11. 2 egg whites

Instructions Jump to Ingredients ↑

  1. Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.

  2. In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.

  3. Add lemon juice and vanilla, then stir well.

  4. Add pureed mixture, and mix well.

  5. In a medium bowl, beat egg whites until stiff and fold into existing mixture.

  6. Chill mixture until cold (about 1-2 hours).

  7. Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.

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