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Ingredients
| cream cheese: 1 3oz package (softened) |
| granulated sugar: 3 cups |
| Jell-O gelatin (lemon): 1 3oz package |
| 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: 8 cups |
| yellow food coloring |
Lemon Ice Cream
Credit: AllRecipes
User rating:
"What better use could there be for that juice than making a refreshing batch of Lemon Ice Cream? Nancy Schantz (below) of San Angelo says, 'Both of my grown daughters look for Lemon Ice Cream when they visit. I love this recipe because it's delicious and not at all tricky to make.'"
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Prep Time
15 min -
Cook Time
30 min -
Servings
32 serving(s)
Tags
Directions
- In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well. Add half-and-half, lemon juice and extracts; beat until smooth. Fold in the 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 ripe in ice cream freezer or firm up in refrigerate freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving.