Lemon Ice Cream
- 1 3/4 cups evaporated milk, chilled
- 3/4 cup confectioners' sugar
- 1/4 pound cream cheese, softened
- Finely grated zest and juice of 2 lemons
- Put evaporated milk into a bowl and whip until very light.
- Whip in sugar.
- Fold in cream cheese followed by lemon zest and juice.
- Spoon into a container. Cover and freeze until firm.
- About 20 minutes before serving, transfer ice cream to the refrigerator.
- Serve decorated with lemon slices and mint sprigs.