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    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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