Ice Cream

This is one of our favorite summer treats.  I'll definitely be making it for the Fourth of July this year.  It is my favorite holiday.  Mix some blueberries and strawberries in and you have a red, white and blue dessert for that BBQ or picnic.  Every time I make it someone asks me for the recipe.  This recipe is basic, but you can add pretty much whatever you want to it: fruit, nuts, candy etc. 

4 cups half-and-half cream

2-1/2 cups sugar
4 eggs, lightly beaten
1 cup heavy whipping cream
2 teaspoons vanilla extract
1-1/2 packages (8 ounces each) cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon peel
16 oz fruit, nuts and/or candy

In a large saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

In a large bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in fillings.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.