My boyfriend Aaron loves Cherry Cheesecake. It’s his all-time favorite. I made cheesecake for him to enjoy on his 27th birthday on Monday, and I managed to buy WAY more cream cheese than I needed. Being that it was on sale, I couldn’t help myself. I always seem to do this.
“Sale! well I better stock up!”, and then I find myself trying to find ways to use whatever I load up on. It ends up being a great thing because it forces me to come up with creative new ways to use my new surplus of ingredients.
I plan to feature Aaron’s Cherry Cheesecake recipe in my cookbook that I hope to publish one day, sigh, but in the meantime I really wanted to share a fun dessert recipe this week. I thought to myself, why not some Cherry Cheesecake Ice cream to Celebrate with all my new viewers this week.
I planned to wait until I reached 1,000 Facebook followers, but I’m 43 away and I couldn’t wait any longer. Patience is something I sometimes lack. I want you to have a new frozen treat from me to share over the weekend. I upped the cream cheese in this recipe because I always feel like most Cheesecake Ice creams don’t have enough of that creamy cheese flavor. It really turned out wonderfully. It’s rich and super creamy. Swirls of Cherry goo to compliment make this tasty and beautiful.
- 2½ cups heavy cream
- 1 cup whole milk
- 1¼ cups sugar
- ½ tsp lemon zest
- 1 tsp vanilla
- ¼ tsp salt
- 1 large egg
- 3 egg yolks
- 12 oz cream cheese, cut into pieces
- 2 cups Cherry Pie Filling
- Combine heavy cream, milk, sugar, lemon zest, vanilla, and salt in a large saucepan. Bring to boil over medium high heat, stirring constantly.
- Once brought to a boil remove from heat.
- Lightly beat the eggs and yolks in a medium bowl. Slowly temper the eggs with 1 cup of the cream mixture. Once tempered transfer to pan with the remaining cream mixture and place on medium heat. Continue to heat the cream mixture to 160 degrees until thickened and it coats the back of the spoon, forming a custard.
- Combine the custard, and cream cheese in a blender, or food processor. Blend or process until smooth. *alternatively you can use an immersion blender in the same pan to smooth the cream cheese and custard together
- Place ice cream base in a large container and cover with plastic wrap to the surface, to avoid the formation of a film. Refrigerate until completely cold, overnight or 8 hours.
- Once cool, process in an ice cream maker per manufacturer's instructions.
- Once ice cream is processed, place in fold cherry pie filling into the ice cream by hand, swirling to leave ribbons of the filling.
- Place in a freeze proof container and freeze for 2-4 hours until set to desired consistency. You can top this with graham cracker crumbs when serving for an added cheesecake crust bonus.