Ingredients:
5 cups whipping cream
2 1/2 cups sugar
4 eggs, beaten
700 grams cream cheese
1 teaspoon lemon peel, grated
2 tablespoons lemon juice
2 teaspoons vanilla essence

Directions:
In a large saucepan combine 3 cups of the cream, the sugar and eggs. Cook, while stirring, over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
When cold stir in remaining cream, lemon peel, lemon juice, and vanilla. Freeze in a 4 or 5 liter ice cream maker according to the directions.