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),
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla extract
Fresh blueberries, nectarines, and/or dark cherries (optional)
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
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
Total fat: 17g
Saturated fat: 10g
Vitamin A: 20%
Vitamin C: 1%
Source: Better Homes and Gardens
Date: August 6, 2002