On the Menu Today~
Cream Cheese Ice Cream
Beat the Heat with this Summertime Treat~
A bowl of Cream Cheese Ice Cream~
half and half or light cream
2 1/2 cups
3 (8 oz) packages
cream cheese, softened
1 teaspoon finely
shredded lemon peel
raspberry creme candies, coarsely chopped
- 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.
- 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.
Raspberry Cremes are made by the Tootsie Roll Company