Cream Cheese Ice Cream
Cream Cheese Ice Cream recipe
Yield
24 servingsPrep
15 minCook
0 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
cream cheese
softened |
|
| 2 ½ | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 5 | cups |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
cream cheese
softened |
|
| 591 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.2 | l |
light cream (half&half)
|
|
Directions
In a large mixer bowl beat cream cheese and sugar with an electric mixer on medium speed until smooth. Beat in the eggs, lemon juice, and vanilla until combined.
Stir in the light cream. Freeze.
