Lemon Ice Cream

Lemon Ice Cream

Ingredients:
1 3/4 cups evaporated milk, chilled
3/4 cup confectioners' sugar
1/4 pound cream cheese, softened

Directions:
Finely grated zest and juice of 2 lemons
Put evaporated milk into a bowl and whip until very light. Whip in sugar. Fold in 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.
Lemon Ice Cream 99
Lemonade Sherbet
1 (6 ounce) can frozen lemonade concentrate