Lemon Ice Cream - cooking recipe

Ingredients

3 ounces cream cheese, softened
3 cups sugar
1 (3 ounce) package lemon gelatin
2 cups half-and-half cream
2/3 cup lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 -10 cups milk
yellow food coloring (optional)

Preparation

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 whipped cream.
Stir in enough milk, so that mixture measures 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 your regular freezer for 2-4 hours before serving.
Remove from freezer a few minutes before serving, so it softens enough to scoop.
~NOTE~Prep-time includes mixing the ingredients.
Cook-time includes freezing in ice cream maker and ripening in freezer.