Lemon Ice Cream

• 1 (3 oz.) pkg. cream cheese, softened
• 3 c. sugar
• 1 (3 oz.) pkg. lemon gelatin
• 2 c. half and half cream
• 2/3 c. lemon juice
• 1 tsp. vanilla extract
• 1/2 tsp. lemon extract
• 1 c. whipping cream, whipped
• 8 to 10 c. milk
• yellow food coloring (optional)

1. In a mixing bowl, combine the cream cheese, sugar and gelatin. Mix well. Add half and half, lemon juice and extracts. Beat until smooth. Fold in the whipped cream. Stir in enough milk to measure 1 gallon. Add food coloring, if desired. Freeze in batches according to manufacturer's directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2 to 4 hours before serving. Remove from freezer 10 minutes before serving. Yield: 1 gallon.

cream cheese, sugar, lemon gelatin, cream, lemon juice, vanilla extract, lemon extract, whipping cream, milk, yellow food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=16495 (may not work)