Thursday, April 7, 2011

Karie's Lemon Ice Cream

3 oz. cream cheese, softened
3 cups sugar
1 (3 0z.) package lemon jello
2 cups half and half
2/3 cup fresh squezzed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 to 10 cups whole milk (2% works fine)
yellow food coloring, opt.

In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well. Add half and half, lemon juice, zest and extracts; beat until smooth. Fold in the whipped cram. Stir in enough milk to measure 1 gallon. add food coloring if desired. freeze in batches according to manufactures directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cram freezer or firm up in freezer for 2-4 hours before serving remove from freezer 10 min. before serving. Yeild 1 gallon.

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