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Lemon Ice Cream




  1. Put evaporated milk into a bowl and whip until very light.
  2. Whip in sugar.
  3. Fold in cream cheese followed by lemon zest and juice.
  4. Spoon into a container. Cover and freeze until firm.
  5. About 20 minutes before serving, transfer ice cream to the refrigerator.
  6. Serve decorated with lemon slices and mint sprigs.


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