Cherry Cheesecake Ice Cream |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I'm a sucker for anything with the word cheesecake in it, and this ice cream is no exception. Enjoy Ingredients:
cherry cheesecake ice cream |
4 oz (110 g) cream cheese at room temperature |
1 cup (250 ml) sugar |
1 egg |
1/2 tsp (2 ml) vanilla extract |
3/4 cup (180 ml) milk |
1 1/2 cups (375 ml) heavy cream |
2 tsp (10 ml) grated lemon zest |
3 graham crackers (digestive biscuits), crumbled |
3/4 cup (180 ml) canned cherry pie filling |
Directions:
1. Combine the cream cheese, sugar, egg, and vanilla extract in a bowl and beat with an electric mixer until smooth. Set aside.
2. Bring the milk to a simmer in a pot over moderate heat. Slowly beat the milk into the cream cheese mixture, then transfer to the pot. Cook over low heat, stirring constantly, until the mixture thickens - do not boil. Remove from the heat and stir in the heavy cream and lemon zest. Refrigerate covered until cool or overnight. Freeze in your ice cream machine according to the manufacturer' s directions, adding the crumbled graham crackers when the ice cream is about half frozen. Gently stir the cherry pie filling into the finished ice cream, being careful not to over mix it - distinct swirls should be visible. Transfer to a freezer-safe container and freeze at least 2 hours before serving. Makes about 1 quart (1 L).
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