| | Directions | | In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts. |
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| Ingredients | | - |  | 5 cups half-and-half or light cream |
| - | | 2 1/2 cups sugar |
| - | | 4 beaten eggs |
| - | | 3 packages cream cheese or reduced-fat cream cheese (Neufchatel), softened (8 ounce packages) |
| - | | 1 teaspoon finely shredded lemon peel |
| - | | 2 tablespoons lemon juice |
| - | | 2 teaspoons vanilla |
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