The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2000

Lemon Cheesecake Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 quart 276 14g 30g 114mg


INGREDIENTS:
1 cup ricotta cheese 1/3 cup lemon juice 1-1/2 cups half-and-half
2 egg, beaten 3/4 cup sugar 1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract



1 In a blender or food processor fitted with a metal blade, puree ricotta cheese and lemon juice; set aside. In medium saucepan, combine half-and-half, beaten eggs, and sugar. Cook and stir over low heat until thickened and mixture coats a spoon. Remove from heat; cool slightly. Stir in pureed ricotta cheese, lemon peel, and vanilla. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions.

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