Cherry Cheesecake Ice Cream
Source of Recipe
David
List of Ingredients
Cherry Cheesecake Ice Cream from David
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
Recipe
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).
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