Cream Cheese Ice Cream
|Unflavored gelatin||1 1⁄2 Teaspoon (1/2 Envelope)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Cream cheese||8 Ounce, softened (1 Package)|
|Almond extract||1⁄2 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
Combine gelatin and sugar in saucepan.
Add pineapple juice.
Heat and stir till gelatin and sugar dissolve.
Remove from heat; add orange and lemon juices.
Blend cream cheese and salt.
Gradually beat in fruit juice mixture and almond extract.
Fold into whipped cream.
Pour into a 2-quart refrigerator tray; freeze 6 to 8 hours or overnight.