CREAM CHEESE ICE CREAM

While this "flavor" of ice cream may seem different, it really is delicious! Smooth and velvety, it makes for a wonderful topping on pies, cobblers and cakes.

8 ounces Neufchatel (1/3 less fat) cream cheese, softened
1 cup 1% lowfat milk
1 tablespoon fresh lemon juice
1/2 cup sugar
1/8 teaspoon salt
1/2 cup half-and-half

Blend cream cheese, milk, lemon juice, sugar and salt in a blender until smooth.

Transfer to a bowl, stir in half-and-half.

Freeze mixture in ice cream maker according to manufacturer's instructions.

Put in freezer to harden further (at least 2 hours.)

Let ice cream soften at room temperature, about 5 minutes, before serving.

Makes 1 quart
Adapted from: Epicurious
Source: Mid-Atlantic Dairy Association