Cherry Cheesecake Ice Cream
July 15, 2008 by Eleisia
Filed under Recipes & Tips
Ice cream is a favorite summer treat or dessert for young and old alike. A bowl or waffle cone of creamy cold ice cream is a true delight!
Making homemade ice cream used to require a great deal of time and planning. The ice cream maker needed crushed ice and ice cream salt to make the ice cream mixture cold enough to freeze.
Today the automatic frozen tub ice cream makers freeze ice cream in approximately 25-30 minutes. No crushed ice or salt is required. Just freeze the tub for 24 hours before making the ice cream and make sure the ice cream mixture is chilled. Just pour the mixture in the frozen tub as it turns; then add in extras according to the recipe or the manufacturer’s instructions.
If you like cherry cheesecake you’ll go bananas over cherry cheesecake ice cream!
Cherry Cheesecake Ice Cream
4 oz (110 g) cream cheese at room temperature
1 cup (250 ml) sugar
1 egg
1/2 teaspoon Watkins Double-Strength Vanilla Extract
3/4 cup (180 ml) milk
1 1/2 cups (375 ml) heavy cream
2 teaspoons (10 ml) grated lemon zest
3 grahm crackers, crumbled
3/4 cup (180 ml) canned cherry pie filling
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 sauce pan over moderate heat. Do not boil. Slowly beat the milk into the cream cheese mixture, then transfer to the sauce pan. Cook over low hear, 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. 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).
Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter called Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/july1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney
Oh my goodness, that sounds SO yummy! I’m gonna have to give that a try…ASAP!
This home made ice cream is so good in a waffle cone. The crispiness of the cone complements the cherry cheesecake flavor.