Cream Cheese Ice Cream

5 Cups Cream
2 1/4 Cups Sugar
4 Eggs, beaten
3 Cream Cheese, 8 ounce
1 Teaspoon Lemon Peel, finely shredded
2 Tablespoons Lemon Juice
2 Teaspoons Vanilla

In large saucepan combine 3 cups of half-and-half sugar and eggs. Cook and stir over medium heat just till boiling.

In a large mixing bowl beat cream cheese with electric mixer til smooth; gradually beat in hot mixture. Cover and chill thoroughly. Stir in remaining half-and-half, lemon peel, lemon juice and vanilla.

Freeze in 4-5 quart.