“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
- 5 cups half-and-half or 5 cups light cream
- 2 1/2 cups sugar
- 4 beaten eggs
- 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,
(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!