Cherry Cheesecake Ice Cream
From henrie 15 years ago
- 15 minutes to make
- Serves 1
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 shopping list
- 4 oz (110 g) cream cheese at room temperature shopping list
- 1 cup (250 ml) sugar shopping list
- 1 egg shopping list
- 1/2 tsp (2 ml) vanilla extract shopping list
- 3/4 cup (180 ml) milk shopping list
- 1 1/2 cups (375 ml) heavy cream shopping list
- 2 tsp (10 ml) grated lemon zest shopping list
- 3 graham crackers (digestive biscuits), crumbled shopping list
- 3/4 cup (180 ml) canned cherry pie filling shopping list
How to make it
- Combine the cream cheese, sugar, egg, and vanilla extract in a bowl and beat with an electric mixer until smooth. Set aside.
- 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).
The Rating
Reviewed by 5 people-
yummy!
jo_jo_ba
in Oshawa loved it
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fantastic love it thanks
momo_55grandma
in Mountianview loved it
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Sweets are my thing! got my 5
shirleyoma
in Cove loved it
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