Recipe: Lemon Ice Cream (using cream cheese and jello) (ice cream maker)

LEMON ICE CREAM

1 (3 oz) pkg cream cheese, softened
3 cups sugar
1 (3 oz) pkg lemon gelatin powder
2 cups half and half
2/3 cup lemon juice
1 tsp vanilla extract
1/2 tsp lemon extract
1 cup heavy (whipping) cream, whipped
8 to 10 cups milk
yellow food coloring (optional)

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 in ice cream maker according to manufacturer's directions. Refrigerate extra mixture until it can be frozen.

Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving.

Remove from freezer 10 minutes before serving.

Makes 1 gallon
From: Nancy Schantz; SanAngelo, TX
Source: Taste of Home, February/March 2001