LEMON ICE CREAM

Lemon Ice Cream image

I found this recipe in an old issue of Taste of Home. It was originally submitted by a lady from San Angelo, Texas. I love the flavor and texture of this ice cream. A real summer-time treat on a hot Texas evening.

Provided by Kim D.

Time 4h20m

Yield 1 gallon

Number Of Ingredients 10

Ingredients

3 ounces cream cheese, softened
3 cups sugar
1 (3 ounce) package lemon gelatin
2 cups half-and-half cream
2/3 cup lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 -10 cups milk
yellow food coloring (optional)

Steps:

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 whipped cream.
Stir in enough milk, so that mixture measures 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 ice cream freezer or firm up in your regular freezer for 2-4 hours before serving.
Remove from freezer a few minutes before serving, so it softens enough to scoop.
~NOTE~Prep-time includes mixing the ingredients.
Cook-time includes freezing in ice cream maker and ripening in freezer.

Nutrition Facts : Calories 5699.7, Fat 244.8, SaturatedFat 152.6, Cholesterol 872, Sodium 1894.9, Carbohydrate 811.8, Fiber 0.7, Sugar 678.2, Protein 96.9