Recipe: Lemon Cheesecake Ice Cream

Lemon Cheesecake Ice Cream

3 oz. cream cheese, softened
3 c. sugar
3 oz. lemon gelatin
2 c. half-and-half
2/3 c. lemon juice
1 tsp. vanilla
1/2 tsp. lemon extract
1 c. whipping cream, whipped
8-10 c. milk
yellow food coloring, opt.

In a mixing bowl, combine cream cheese, sugar and gelatin; mix well. Add half-and-half, lemon juice and the extracts; beat until smooth. Fold in 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 ripen in the ice cream freezer or firm in refrigerator freezer 2-4 hr. before serving. Remove from freezer 10 minutes before serving. Makes 1 gallon.