LEMON ICE CREAM

Lemon Ice Cream image

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."

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 gallon.

Number Of Ingredients 10

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Ingredients

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

Steps:

In a bowl, combine the cream cheese, sugar and gelatin. 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 ripen in ice cream freezer or firm up in refrigerate freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 177 calories, Fat 7g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 54mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.