Cherry Cheesecake Ice Cream

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

While working for an organization that delivers lunches to elderly
shut-ins, I used to take my 4-year-old daughter on my afternoon rounds.
The various appliances of old age, particularly the canes, walkers and
wheelchairs, unfailingly intrigued her. One day I found her staring at a
pair of false teeth soaking in a glass. As I braced myself for the
inevitable barrage of questions, she merely turned and whispered, "The
tooth fairy will never believe this!"

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             TODAY'S RECIPE
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I'm a sucker for anything with the word "cheesecake" in it, and this ice
cream is no exception.

Cherry Cheesecake Ice Cream

4 oz (110 g) cream cheese at room temperature
1 cup (250 ml) sugar
1 egg
1/2 tsp (2 ml) vanilla extract
3/4 cup (180 ml) milk
1 1/2 cups (375 ml) heavy cream
2 tsp (10 ml) grated lemon zest
3 graham crackers (digestive biscuits), crumbled
3/4 cup (180 ml) canned cherry pie filling

Combine the cream cheese, sugar, egg, and vanilla extract in a bowl and
beat with an electric mixer until smooth. Set aside. Bring the milk to a
simmer in a pot over moderate heat. Slowly beat the milk into the cream
cheese mixture, then transfer to the pot. Cook over low heat, stirring
constantly, until the mixture thickens - do not boil. Remove from the
heat and stir in the heavy cream and lemon zest. Refrigerate covered
until cool or overnight. Freeze in your ice cream machine according to
the manufacturer's directions, adding the crumbled graham crackers when
the ice cream is about half frozen. Gently stir the cherry pie filling
into the finished ice cream, being careful not to over mix it - distinct
swirls should be visible. Transfer to a freezer-safe container and
freeze at least 2 hours before serving.
Makes about 1 quart (1 L).
Received on Tue Jul 8 18:35:10 2008