3 (8 oz.) pkg. cream cheese, softened
2 1/2 c. sugar
4 eggs
2 tbsp. lemon juice
2 tsp. vanilla
5 c. light cream
In large bowl cream cheese and sugar with electric mixer on
medium speed until smooth. Beat in eggs, lemon juice and vanilla
until combined. Stir in light cream. Freeze in a 4 or 5 quart
ice cream freezer according to manufacturers directions. Makes
about 3 quarts ice cream. So rich and creamy it's just like
eating cheesecake.
