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)