Yield: 3 servings
|3 \N||8-ounce pkg's cream cheese,|
|2 tablespoons||Lemon juice|
|5 cups||Light cream|
In a large mixer bowl beat cream cheese and sugar with an electric mixer on med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer according to the manufacturers directions. Makes about 3 qts.
Note: ½ cup contains 290 calories So rich and creamy it's just like eating cheesecake. A $100 Better Homes and Gardens recipe.