Cream Cheese Ice Cream
(Makes 3 quarts)
Ingredients:
5 cups half-and-half or light cream
2½ cups sugar
5 beaten eggs
3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchâtel), softened
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla
Fresh blueberries, nectarines, and/or dark cherries (optional)
Instructions:
In a large saucepan combine 3 cups of the half-and-half or light cream, sugar, and eggs. Cook and stir over medium heat just till boiling. In a large mixing bowl beat cream cheese with an electric mixer till 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 manufacturer’s directions. Ripen 4 hours. Garnish each serving with fresh fruit, if you like.
Ripening Tip: To ripen the ice cream, cover the canister with waxed paper, plastic wrap, or foil, and replace the lid. Plug the hole in the lid with a cork. Push the can back down into the ice. Pack additional layers of ice and salt into the freezer to cover the top of the can. Use 1 cup salt to 4 cups of ice (the higher proportion of salt will make the ice cream colder and harder). Cover the freezer with newspaper or a heavy cloth to keep it cold. The ice cream needs to stand for 4 hours to develop flavor and texture.