Cream Cheese Ice Cream Recipe

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Cream Cheese Ice Cream

This thick and sinfully luscious ice cream tastes just like a slice of creamy cheesecake.

  • 5 cups half-and-half or light cream
  • 2-1/2 cups sugar
  • 4 beaten eggs
  • 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
  • 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 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).
Nutrition Facts
  • Calories 260, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 85 mg, Sodium 116 mg, Carbohydrate 24 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin A 20%, Vitamin C 1%, Calcium 6%, Iron 3%.
  • Percent Daily Values are based on a 2,000 calorie diet
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