Lemon Ice Cream

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  • 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


  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.