June 18, 2013

Cream Cheese Ice Cream

On the Menu Today~
Cream Cheese Ice Cream

Beat the Heat with this Summertime Treat~
A bowl of Cream Cheese Ice Cream~

Cream Cheese Ice Cream

  • 5 cups half and half or light cream
  • 2 1/2 cups sugar
  • 4 eggs, beaten
  • 3 (8 oz) packages cream cheese, softened
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup raspberry creme candies, coarsely chopped
Cooking Directions
  1. In a large saucepan combine, 3 cups half and half, 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, chill thoroughly.
  2. Stir in remaining half and half, lemon peel, lemon juice, vanilla and chopped raspberry creme candies. Freeze in a 4 to 5 quart ice cream freezer according to the manufacturer's directions. Ripen for 4 hours.
Ice CreamCream, Raspberry, Cream Cheese
Makes 3 quarts.

Raspberry Cremes are made by the Tootsie Roll Company
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