Cherry Cream Cheese Ice Cream Recipe

Cherry Cream Cheese Ice Cream Recipe photo by Taste of Home

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This recipe makes a deliciously rich and velvety ice cream that was an instant hit at our home. It's great in summer, but we'll make it other times of the year, too. Ruby Nelson, Mountain Home, Arkansas

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Cherry Cream Cheese Ice Cream Recipe

Prep: 25 min. + chilling Process: 20 min./batch + freezing

Yield: 12 Servings

25 20 45

Ingredients

2 eggs, lightly beaten
1-1/4 cups sugar
2-1/2 cups half-and-half cream, divided
12 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
2 cups pitted sweet cherries, quartered

Directions

In a heavy saucepan, combine the eggs and sugar. Gradually add 1-3/4 cups cream. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
In a bowl, beat cream cheese until smooth. Gradually beat in the egg mixture. Add the lemon juice, vanilla, lemon peel and remaining cream. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in cherries. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 1-1/2 quarts.

Originally published as Cherry Cream Cheese Ice Cream in Country Extra July 2005, p51