Cherry Cheesecake Ice Cream
From hopscotch 15 years ago
- 24 minutes to make
- Serves 15
I have never had too much success with ice cream. Think next time, I shall stick to the recipe, rather than adding "syrup", that is, pumpkin spice syrup with pumpkin ice cream - maybe it'll come out just fine with just the recipe's ingredients.
Ingredients
- *Cook time is actually "chill" time - I freeze the ice cream for twenty-four hours - seems to be a requirement with the majority of recipes, so I simply made it a standard practice. shopping list
- Ingredients shopping list
- 3 oz. Cream cheese; softened shopping list
- 1 can sweetened condensed milk shopping list
- 2 c. Half and half shopping list
- 2 c. whipping cream, unwhipped shopping list
- 1 Tbs. vanilla shopping list
- 1/2 Tsp. almond extract shopping list
- 17 oz. Dark sweet cherries; pitted, well drained -OR- 10 oz. Maraschino cherries; drained, chopped shopping list
How to make it
- Directions
- In large mixer bowl, beat cream cheese until fluffy.
- Gradually add sweetened condensed milk until smooth.
- Add remaining ingredients; mix well.
- Pour into ice cream freezer container. Freeze according to manufacturer's directions.
- Makes 1-1/2 quarts.
People Who Like This Dish 3
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- hopscotch CA
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