Lemon Ice Cream Recipe

  • 1 (3 ounce) package cream cheese, softened
  • 3 cups sugar
  • 1 (3 ounce) package lemon Jell-O®
  • 2 cups half-and-half cream
  • 2/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup whipping cream, whipped
  • 8 cups milk
  • yellow food coloring
  1. 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 the whipped cream. Stir in enough milk to measure 1 gallon. Add food coloring if desired.
  2. Freeze in batches according to manufacturer's directions. Refrigerate extra mixture until it can be frozen. Allow to ripe in ice cream freezer or firm up in refrigerate freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving.