Photo: Ian Dooley
Estimated Nutrition (whole recipe, rough)
395
Calories
17g
Protein
23g
Fat
31g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ounce package cream cheese
- 3 cups granulated sugar
- 1 package lemon gelatin
- 2 cups half and half
- ⅔ cup lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 cup whipping cream whipped
- 10 cups milk
- yellow food coloring
Directions
1
In a mixing bowl combine cream cheese, sugar and gelatin then mix well.
2
Add cream, lemon juice and extracts and beat until smooth then fold in whipped cream.
3
Stir in enough milk to measure 1 gallon then add food coloring.
4
Freeze in batches following manufacturer's directions.
5
Refrigerate extra mix until it can be frozen.
6
Allow to ripen in ice cream freezer for 2-4 hours before serving.
7
Category:Cathy's Recipes
Recipe sourced from
fandom