Cream Cheese Ice Cream - cooking recipe

Ingredients

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)

Preparation

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