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Cherry Cheesecake Ice Cream Recipe

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You don't need an ice cream maker for this pretty homemade treat.—Lisa Allen, Joppa, Alabama

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18 Servings
Prep: 25 min. + freezing

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cans (14 ounces each) sweetened condensed milk
4 cups half-and-half cream
6 eggs, beaten
2 cups heavy whipping cream
3 cups granola without raisins
2 cans (21 ounces each) cherry pie filling

Directions

In a large bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
In a large saucepan, heat the half-and-half to 175°; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream cheese mixture (mixture will be thin).
Divide the granola between two greased 13-in. x 9-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight. Yield: 3-1/2 quarts.

Nutrition Facts: 1 serving (3/4 cup) equals 415 calories, 26 g fat (14 g saturated fat), 155 mg cholesterol, 136 mg sodium, 37 g carbohydrate, 4 g fiber, 11 g protein.

Cherry Cheesecake Ice Cream published in Taste of Home June/July 2005, p68

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