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Cream Cheese Ice Cream
in Diana's Recipe Book
Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
Servings: Makes 3 quarts |
Comments: This thick and sinfully luscious ice cream tastes just like a slice of creamy cheesecake. |
Ingredients: 5 cups half-and-half or light cream 2-1/2 cups granulated sugar 4 large eggs, beaten 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 extract Fresh blueberries, nectarines, and/or dark cherries (optional) |
Instructions: 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. 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% |
Source: Better Homes and Gardens |
Date: August 6, 2002 |
Reviews
Reviewer: faithiel
Rating:
Review:
I really love it. Thank you for sharing your recipe with the public.
Rating:
Review:
I really love it. Thank you for sharing your recipe with the public.