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Ingredients
| cream cheese: 3 oz (softened) |
| granulated sugar: 3 cups |
| Jell-O gelatin (lemon): 3 oz |
| half and half cream: 2 cups |
| lemon juice: 2/3 cup |
| vanilla extract: 1 tsp |
| lemon extract: 1/2 tsp |
| light whipping cream (fluid): 1 cup (whipped) |
| 2% milk: 10 cups |
| yellow food coloring (optional) |
Lemon Cheesecake Ice Cream
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- In a mixing bowl, combine cream cheese, sugar and gelatin; mix well.
- Add half-and-half, lemon juice and the extracts; beat until smooth.
- Fold in whipped cream.
- Stir in enough milk to measure 1 gallon.
- Add food coloring if desired. Freeze in batches according to manufacturer's directions.
- Refrigerate extra mixture until it can be frozen.
- Allow to ripen in the ice cream freezer or firm in refrigerator freezer 2-4 hours before serving.
- Remove from freezer 10 minutes before serving.