Lemon cheesecake ice cream

This recipe, adapted from Mable and Gar Hoffman's <i>Ice Creams, Sherbets & Sorbets</i> (Fisher Books, 1991), is unambiguously (if partially) responsible for a raise I received shortly after bringing it into work.

This adapted recipe is designed to make two quarts (the book's is for one quart); adjust as necessary for your machine. If you need to halve the recipe, the book uses teo eggs.

Ingredients:

1 pint ricotta cheese
2/3 cup lemon juice
1.5 pints half and half
3 eggs, beaten
1 1/3 cups sugar
1 tsp lemon peel, grated
1 tsp vanilla extract

1. In a blender or food processor, puree ricotta cheese and lemon juice.

2. In a saucepan, combine half and half, beaten eggs, and sugar; heat gently, stirring, until the mixture coats a spoon.

3. Remove from heat and cool slightly.

4. Add custard to the cheese/juice mixture; stir to combine.

5. Pour into ice cream canister and chill.

6. Freeze according to machine manufacturer's directions.