• 1/2 package of cream cheese
• 1 c lemon juice
• 2 c powdered sugar
• 2 tbsp lemon zest
• 1 tbsp vanilla extract

Melt the cream cheese slowly over a medium-low heat. Add lemon juice, powdered sugar, lemon zest and vanilla then whisk until smooth.

Serve over waffles, pancakes, crepes or anything else yummy!

You will need:

1 pint heavy cream
1 pint whole milk
1/3 c. spiced rum OR 1 T. rum flavoring
6-8 large egg yolks
1/2 c. sugar
fresh nutmeg
2 tsp. vanilla extract

A heavy saucepan
A wire whisk
Large metal bowl or pitcher

Bring milk, cream, and rum to a low simmer, just until bubbles form on the edges, in your saucepan. In the meantime, whisk egg yolks and sugar together in the large bowl or pitcher. You want it to be looking a lighter shade of yellow. SLOWLY dribble a small amount of your warmed milk mixture to the egg mixture, whisking quickly. (This is called tempering your eggs, adding a little of the warm to the egg keeps it from scrambling the egg.) Add it all in very, very slowly; don’t stop whisking. After it’s all combined, add in your vanilla. Grate fresh nutmeg over the top. Set in the freezer to start cooling. Move to the fridge after about half an hour. Leave it for at least 1-2 hours for best taste.