Cream Cheese Ice Cream

• 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 (8 ounce) packages low-fat cream cheese, softened (Neufchatel)
• 1 teaspoon finely shredded lemon, rind of
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• nectarines (optional) or dark sweet cherry (optional)

1. In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs.
2. Cook and stir over medium heat just till boiling.
3. In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture.
4. Cover and chill thoroughly.
5. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla.
6. Freeze in a 4- or 5-quart ice cream freezer according to the directions.
7. Let freeze for 4 hours.
8. Garnish each serving with choice of fresh fruit, if desired.

light cream, sugar, eggs, cream cheese, lemon, lemon juice, vanilla, nectarines

Taken from www.food.com/recipe/cream-cheese-ice-cream-16519 (may not work)