Cheesecake Ice Cream
5 cups half and half or light cream
2 1/2 cups sugar
4 beaten eggs
3 8 oz. packages cream cheese or Neufchatel cheese, softened
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla
fresh fruit for topping (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 completely.
Stir in remaining half and half or light cream, 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 fruit, if desired.
Makes about 3 quarts (24 servings)