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Thursday, August 4, 2011

Caramelized Cherry Cheesecake Ice Cream





It was National Cheesecake day a few days back.  Of course it deserves it's own day, who doesn't love cheesecake.   I bet you were expecting me to make one as well.  That would make sense but it's too hot and humid out for cheesecake. I would rather make ice cream instead.   How about a combination of the two?  The cherries at the store have looked so beautiful lately and I couldn't help but by them.  What is the most popular cheesecake, Cherry cheesecake! Two wonderful items combined together in perfect harmony.   Our friend Mike was having us over for BBQ, here is the perfect event to test this combination. In an after thought I should have added graham cracker crumbs to the ice cream to really make it feel like a cheesecake but I forgot.   I think I just go too excited about the the thought of caramel sauce and cherries together. poured into a cream cheese ice cream base. 


Caramelized Cherry Cheesecake Ice Cream



(Adapted from my recipes)

INGREDIENTS:
  • 3/4 cup granulated sugar
  • 1/2 cup (4 ounces) light cream cheese, softened
  • 2 large egg yolks
  • 1 1/2 cups skim milk
  • 1/2 cup 18% cream
  • 1 tsp pure vanilla extract
  • 2 cups pitted halved cherries

Caramel Sauce
  • 1/3 cup sugar
  • 3 tbsp water
  • 1 tbsp butter
  • 1/4 cup heavy cream






INSTRUCTIONS:

1) In a large bowl or mixer bowl, combine the sugar, cream cheese and egg yolks. Beat together until smooth and pale.


2 Combine milk and cream in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely.

3) Half an hour before churning the ice cream, pour sugar and 1 tsp. lemon juice into a large frying pan with 3 tbsp. water. Do not touch.  Cook over high heat until mixture boils. Continue to cook until one area of the sugar starts to turn medium brown.  Add butter until melted, then add the heavy cream and stir to create caramel sauce.  Remove from heat and add halved cherries to pan, stir to cover in caramel sauce.  Let cool slightly.
Note:  If the cherries give off to much water form the heat of the sauce and it becomes runny, strain the liquid into a sauce pan, separating the cherries and boil the liquid,  reducing and thickening the sauce. You can save some of the sauce to drizzle on the ice cream at serving. 


4) Pour cooled ice cream mixture into your ice-cream can/machine. Process according to manufacturer's instructions. In the last 10 minutes spoon in the half the caramel cherry mixture.    


When complete, spoon ice cream into a freezer-safe container and stir in the remaining cherry caramel mixture.  Cover and freeze for at least 1 hour or until firm.

As I wipe away the drool I will continue to type.  Caramel and cherries is simply divine and in ice cream it is pure bliss. I did fine this recipe a little icy if you tried to eat it without thawing it down a little.  When it was a bit softer it was perfect.   I also don't really know if the cream cheese was necessary or if I would have ever noticed if it was there or not.   Hmmm...something to try again maybe.   I would make this again in some ice cream form, or at that very least you will definitely be finding my caramel cherry mixture in an actual cheesecake sometime soon.

MEG's RATING : D-EEEE-LICIOUS!
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