Cherry Cheesecake Ice Cream

By tulawdog

Ingredients

• For the Cherry Sauce:
• 11/2 Cups Fresh Cherries, Seeded and Halved
• 1 Cup Water
• 1/2 Cup Sugar
• 1 tsp Lemon Juice
• 1 Tbsp Corn Starch
• For the Graham Cracker Crust:
• 1 Pkt. Graham Crackers, Crushed (About 9 Full Crackers Worth)
• 2 Tbsp Sugar
• 1/2 tsp Cinnamon
• 6 Tbsp Butter, Melted
• For the Ice Cream:
• 6 Egg Yolks
• 1/2 Cup Sugar
• 1/8 tsp Salt
• 1 Cup Milk
• 11/2 Cups Heavy Cream
• 8 Oz. Cream Cheese, Softened
• 1 tsp Vanilla

Preparation

Step 1

For the cherry sauce:

Add to a small pot the cherries, water, sugar, and lemon juice.

Bring to a boil and let cook for about 5 to 10 minutes.

Mix together the cornstarch with a teaspoon or two of cold water and stir it into the pot.

Let the mixture boil for one minute longer or until it begins to thicken.

Remove from heat and let cool completely in the fridge.

For the Graham Cracker Crust:

In a 9x9 baking dish, dump the graham cracker crumbs, sugar, and cinnamon and mix together.

Add in the melted butter and combine well.

Pat into the pan and cook in the oven at 350 degrees for 10 minutes.

Cool Completely.

For the Ice Cream:

Mix together the egg yolks, sugar, and salt. Set aside.

In a medium pot, heat up the milk and heavy cream. When the milk begins to boil turn off the heat.

Ladle out about a 1/2 cup of the hot milk and slowly pour it into your egg mixture, whisking constantly.

Take the tempered egg mixture and slowly pour it back in with the remaining hot milk, continuing to whisk constantly.

Turn the heat back on to medium and cook the mixture until it just begins to boil and thicken up, whisking every minute or so.

Once thickened, remove it from the heat and whisk in the vanilla and the cream cheese until completely incorporated.

Chill completely in the fridge.

For the Assembly:

Once your ice cream base is completely chilled, run it through an ice cream maker according to manufacturers directions.

Chill in the freezer for about a half hour or so to thicken the mixture a tad.

Pull it out and scoop half the ice cream into a freezer safe container.

Next, pour half the cherry mixture over the top followed by half the graham cracker mixture.

Repeat with ice cream, followed by cherries, followed by graham cracker.

Grab a knife and run it through the whole mixture a couple times to help swirl the crackers and cherries into the ice cream.

Place back in the freezer and chill completely.