Cheesecake Ice Cream - cooking recipe

Ingredients

3 (8 oz.) pkg. cream cheese, softened
2 Tbsp. lemon juice
5 c. light cream
2 1/2 c. sugar
4 eggs
2 tsp. vanilla

Preparation

In large mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth.
Beat in eggs, lemon juice and vanilla until blended well.
Stir in cream.
Freeze in a 4 or 5-quart ice cream freezer according to manufacturer's instructions.
Yield:
Approximately 3-quarts.