Lemon Ice Cream

Ingredients

• 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
  

Instructions

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.