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Lemon Cheesecake Ice Cream (Regular or Diet) for electric ice cr

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“A yummy, rich, refreshing dessert on a hot summer evening, or any time. This is an old ice cream recipe which was developed before there was "fat free" Half & Half. The fat free Half & Half may be substituted in either version according to your preference. Note: This recipe contains uncooked eggs, you may use pasteurized eggs or substitute Egg Beaters or egg substitute for the raw egg yolks. You may use pasteurized egg whites, powdered egg whites, or egg white substitute for the raw egg whites. Cook time = the freezing time for my (brand) ice cream machine. There is a 1-2 hour chill time for the mixture prior to freezing.”
READY IN:
40mins
YIELD:
1 Quart (approx)
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
  2. In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
  3. Add lemon juice and vanilla, then stir well.
  4. Add pureed mixture, and mix well.
  5. In a medium bowl, beat egg whites until stiff and fold into existing mixture.
  6. Chill mixture until cold (about 1-2 hours).
  7. Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.

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