This incredibly rich, creamy ice cream tastes just like classic New York cheesecake. A touch of lemon zest and fresh lemon juice add lovely, subtle flavor and tang. Take care when shredding the lemon peel to avoid the white pith that lies below the yellow zest. Serve this sinful ice cream with fruit, berries, or anything you might pile atop cheesecake. Or keep it simple and enjoy it straight-up. It's so rich and delicious, it doesn't need any embellishment.
Top ideas for dinner tonight:
- 30-minute (or less) spring dinners
- Quick and easy chicken dishes
- Garden-fresh entrée salads
servings: 24
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- main ingredient: Cheese/Dairy »
- category: Dessert » Snack »
- cuisine: American »
- specialty collections: 8 or fewer ingredients » Low Sodium » Make Ahead »
- more from: Better Homes and Gardens »
ingredients
- 5 cups half-and-half or light cream
- 2-1/2 cups sugar
- 4 beaten eggs
- 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- Fresh blueberries, nectarines, and/or dark cherries (optional)
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 (24 servings).
recipe source
BHG.com
Top ideas for dinner tonight:
- 30-minute (or less) spring dinners
- Quick and easy chicken dishes
- Garden-fresh entrée salads
