Cherry Cheesecake Ice Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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You don't need an ice cream maker for this pretty homemade treat.Lisa Allen, Joppa, Alabama 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:
1. In a large bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
2. 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).
3. 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.
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