1 block (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/3 cup whipping cream
2 teaspoons lemon zest
1 1/2 cups fresh hulled strawberries
3 graham crackers, chopped coarsely
In a large mixer bowl, mix the cream cheese, milk, whipping cream, and lemon zest until well blended. Freeze until almost solid, approximately 4 hours.
Beat the frozen mixture with electric mixer until creamy.
Blend the strawberries in blender until smooth; add to he cream cheese mixture with the graham crackers and mix well. Freeze for 8 hours or until firm.
Remove from freezer 15 minutes before serving. Ice cream needs to soften slightly before scooping out to serve.
Yield: 6 to 8 servings
Note: This is a recipe I got from Kraft Foods years ago.
1/3 cup whipping cream
2 teaspoons lemon zest
1 1/2 cups fresh hulled strawberries
3 graham crackers, chopped coarsely
In a large mixer bowl, mix the cream cheese, milk, whipping cream, and lemon zest until well blended. Freeze until almost solid, approximately 4 hours.
Beat the frozen mixture with electric mixer until creamy.
Blend the strawberries in blender until smooth; add to he cream cheese mixture with the graham crackers and mix well. Freeze for 8 hours or until firm.
Remove from freezer 15 minutes before serving. Ice cream needs to soften slightly before scooping out to serve.
Note: This is a recipe I got from Kraft Foods years ago.
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