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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.
Ice Cream Recipes