- 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 Eggland's Best Eggs, beaten
- 2 cups heavy whipping cream
- 3 cups granola without raisins
- 2 cans (21 ounces each) cherry pie filling
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cherry Cheesecake Ice Cream(5)
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I submitted this recipe to TOH and it was in the magazine several years ago. It is very rich and creamy. Great with Strawberry pie filling too.
This ice cream has a fantastic cheesecake flavor, and I'll definitely make it again. I'm giving four stars to the recipe as written, but with a few simple tweaks, this is easily a five-star dessert!
Tweak 1: Instead of freezing the cherry pie filling with the cream mixture, pour the cherries on at the time of serving. I did not like how frozen the cherries were, even after letting it sit out of the freezer for at least half an hour. Next time I make it, I want the pie filling to be room-temperature.
Tweak 2: Use an ice cream maker. I know the recipe says you don't need one, but I was a little skeptical about how you could just put that in the freezer and not end up with a 9x13 cheesecake-flavored ice block. So when I made it, I experimented by churning some of the mix in my ice cream maker, and putting the rest directly into the freezer as the recipe says. The result: the stuff that went through the ice cream maker had a perfect ice cream texture. The stuff that went straight in the freezer had the consistency of a Popsicle and was not really scoopable. So if you're looking to serve it as ice cream, I would highly recommend using the ice cream maker. (And I just ended up omitting the granola entirely, since I don't like too many crunchies in my ice cream, but if you want to add it, make sure you follow your ice cream maker instructions for churning chunky pieces.)
If you don't have an ice cream maker, don't despair! Use this recipe to make fantastic cherry cheesecake ice pops; just pour into popsicle molds instead of 9x13 pans. The flavors are so good, it's a perfect summer treat!
I don't understand what the the granola is for in this recipe, and why the layering? Is the photo of this ice cream recipe correct? The instructions don't appear to lead to ice cream as a finished product. Would love to make this ice cream, but I'm stumped.
Since this recipe was published, I have made this with Strawberry pie filling.It was really good, this is a very rich recipe.
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