The best homemade ice cream

“You can’t buy happiness, but you can make ice cream, which is kinda the same thing”

As promised, here is the recipe for the most wonderful homemade ice cream!

I whipped this up for my friend Reba’s birthday,

(it was kind of a surprise, which is why I couldn’t post about it yesterday when I was making it)

but also made a batch for Kenny.

Cream Cheese Ice Cream

Ingredients:

 

• 5 cups half-and-half or 5 cups light cream
• 2 1/2 cups sugar
• 4 beaten eggs
• 3 (8 ounce) packages cream cheese (Neufchatel) or 3 (8 ounce) packages low-fat cream cheese, softened (Neufchatel)
• 1 teaspoon finely shredded lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons vanilla

In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs.

Cook and stir constantly over medium heat just till boiling.  Then take the pan off of the heat.

In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture.

Cover and chill thoroughly……about 4 hours.

Now take some time, to do a little kitchen clean-up.

Once your batter is chilled,  stir in remaining half-and-half,

 

lemon zest,

 

lemon juice,

 

and vanilla.

(I used vanilla bean paste….never heard of it? Neither had I, found it at Marshall’s and thought I’d give it a try)

Freeze in a 4- or 5-quart ice cream freezer according to the directions.

I’m not sure how big my ice cream maker is, but I have to make mine in 2 batches...

there is no way it would all fit in one batch in this little Cuisinart ice cream maker.

Freeze for 4 hours before serving.

Honestly, this is the creamiest ice cream ever!