food.com

Lemon Cheesecake Ice Cream (Regular or Diet) for electric ice cr

4.5(12)

A yummy, rich, refreshing dessert on a hot summer evening, or any time. This is an old ice cream recipe which was developed before there was "fat free" Half & Half. The fat free Half & Half may be substituted in either version according to your preference. Note: This recipe contains uncooked eggs, you may use pasteurized eggs or substitute Egg Beaters or egg substitute for the raw egg yolks. You may use pasteurized egg whites, powdered egg whites, or egg white substitute for the raw egg whites. Cook time = the freezing time for my (brand) ice cream machine. There is a 1-2 hour chill time for the mixture prior to freezing.

by Dee514·published 2003-07-04

Open original recipe

Frozen Desserts

Servings

1 Quart (approx)

Total time

40 min

prep 10 min

Calories / serving

2389 kcal

Ingredients (14)

serves

8 ounces cream cheese (or cottage cheese)cream
3 tablespoons fresh lemon juicelemon-juice
2 egg yolksegg
1/2 cup sugarsugar
1/4 teaspoon vanillavanilla
1 cup half-and-half
2 egg whitesegg
8 ounces light cream cheese (or 1% or 2% cottage cheese)
3 tablespoons fresh lemon juicelemon-juice
2 tablespoons egg substituteegg
7 envelopes Equal sugar substitute (or sugar substitute granules)
1/4 teaspoon vanillavanilla
1 cup 1% low-fat milkmilk
2 egg whitesegg

Instructions (7 steps)

01Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
02In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
03

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.