Wednesday, August 01, 2007

Cream Cheese Ice Cream Cake, Grahamalicious!

I'm bringing this to a special party this weekend and thought I would share...

Cream Cheese Ice Cream
2 1/2 cups half-and-half or light cream
1 1/4 cups sugar
2 beaten eggs
1 1/2 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
1/2 teaspoon finely shredded lemon peel
1 tablespoons lemon juice
1 teaspoon vanilla

In a large saucepan combine 1 1/4 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.

Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in your ice cream freezer according to the directions.

Graham Cake
1/2 cup butter
1 cup sugar
1 egg
1 Tbs heavy cream
1/2 tsp vanilla
1/2 tsp salt
1/2 cup flour
1 1/4 cups graham cracker crumbs (PULVARIZED)

So like, just mix all the stuff together and bake it in a shallow pan (a jelly roll pan or the like) at 340° until the cake gets really browned. Cool and cut into slices to layer between the ice cream.

1 comment:

Jennifer said...

Oh my word- how do you not eat the whole thing?? You must have a lot of discipline. (Something I am working on!)