Blueberry cheesecake ice cream

Yield: 8 Servings

Measure Ingredient
2 Eggs
¾ cup Granulated sugar
1 cup Sour cream
1 cup Light cream
1 teaspoon Vanilla extract
½ teaspoon Lemon rind, grated
1 cup Blueberries

Beat the eggs; add the sugar and beat until stiff. Beat the sour cream, light cream, vanilla extract and lemon rind until smooth. Add the to the egg mixture; chill. Freeze in an ice cream maker according to the manufacturer's directions. Stir in the blueberries. Makes about 1 quart.

Recipe by: Ice Cream! The Whole Scoop, Gail Damerow Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 3 Ju, l 1997

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