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Lemon Ice Cream

3 ounce package cream cheese
3 cups granulated sugar
1 package lemon gelatin
2 cups half and half
2/3 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream whipped
10 cups milk
Yellow food coloring

In a mixing bowl combine cream cheese, sugar and gelatin then mix well. Add cream, lemon juice and extracts and beat until smooth then fold in whipped cream. Stir in enough milk to measure 1 gallon then add food coloring. Freeze in batches following manufacturer's directions. Refrigerate extra mix until it can be frozen. Allow to ripen in ice cream freezer for 2-4 hours before serving.
Tona in Bama

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