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
- 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.
- 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.
