Receta Cream Cheese Ice Cream
Cream Cheese Ice Cream
Beat the Heat with this Summertime Treat~
- 5 cups half and half or light cream
- 2 1/2 cups sugar
- 4 beaten eggs
- 3-8 ounce packages cream cheese, softened
- 1 t finely shredded lemon peel
- 2 T lemon juice
- 2 t vanilla
- 1 cup raspberry creme candies, coarsely chopped
1. In a large saucepan combine 3 cups of the half and half, 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, chill thoroughly.
2. Stir in remaining half and half, lemon peel, lemon juice, vanilla and chopped raspberry creme candies. Freeze in a 4-5 quart ice cream freezer according to the manufacturer's directions. Ripen for 4 hours. Makes 3 quarts.
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