Lemon Ice Cream

SUBMITTED BY: Nancy Schantz

"What better use could there be for that juice than making a refreshing batch of Lemon Ice Cream? Nancy Schantz (below) of San Angelo says, 'Both of my grown daughters look for Lemon Ice Cream when they visit. I love this recipe because it's delicious and not at all tricky to make.'"

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (3 ounce) package cream cheese, softened
3 cups sugar
1 (3 ounce) package lemon gelatin
2 cups half-and-half cream
2/3 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 cups milk
yellow food coloring

DIRECTIONS

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 according to manufacturer's directions. Refrigerate extra mixture until it can be frozen. Allow to ripe in ice cream freezer or firm up in refrigerate freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving.