Lemon Ice Cream

[cougars_catnip]

Quick and easy ice cream.

Ingredients

• 1 package (3 ounces) cream cheese, softened
• 3 cups sugar
• 1 package (3 ounces) lemon gelatin
• 2 cups half-and-half cream
• 2/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 cup heavy whipping cream, whipped
• 8 to 10 cups milk

Directions

• In a bowl, combine the cream cheese, sugar and gelatin. Add half-and-half, lemon juice and extracts; beat until smooth. Fold in the whipped cream. Stir in enough milk to measure 1 gallon.
  
•  
• 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. Yield: 1 gallon.

•