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Ice Creams VI Recipe


5 eggs

1/2 cup milk

2 tablespoons coconut cream

1 (16 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, softened

1 3/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/4 teaspoon salt

1 cup butter, room temperature

1 teaspoon vanilla extract

2 cups frozen whipped topping, thawed


In a mixing bowl, beat eggs and milk until blended. Stir in coconut cream and cream cheese. Slowly whisk cream cheese and cream cheese into custard mixture while stirring with a whisk. Beat in sugar and lemon zest, mixing well. Fold in salt and butter. Store whipped topping in refrigerator.


dynemete writes:

No Spicing ------------------------------------------------------------------------ Speckled Tom 1996 Realtor 3.0 These are very plain old slices of bread. I managed to brush them a bit dry but used reason et menace instead. Caused some browning however.