Last summer I made a lot of ice cream. A LOT! Once I got the first taste of homemade ice cream I was hooked. It seemed like I was making it every two weeks last summer. Aside from all the fruit flavoured ones my husband was pretty spoiled. I guess me too. Now that the hot weather is coming back so is my urge for homemade ice cream. There has been a small yet very happy and quite exciting wrench thrown into my ice cream plans this summer. The books tell me I am supposed to avoid raw eggs if you are pregnant.
Oh that's right I haven't mentioned it yet. Baby #1 is on it's way!! It has been a long time coming, going through many twists and turns along the way. I think I have given more vials of blood in the last two years than my age. Life may not always work out the way you plan but it does have its way of working it self out sooner or later. Hubby and I are getting more as the weeks go on. Although as my belly grows I see more fear on his face, as he realizes there is actually a baby coming in 5 months. I haven't taken any belly pics yet but maybe I will start and do some tracking. I love the Cracker and Carrots set up, so I might steal that from her and start doing some recording. There will be lots to plan, buy and learn in the next few months. For now I will continue to adjust my diet for things I am not supposed to eat anymore.
I have been obsessed with cherries lately and just had to incorporate these in a dessert somehow. There will be a few more cherries to come I suspect.
Cherry Cheesecake Ice Cream (Eggless)
(loosely adapted from several recipes)
- 2 cups pitted cherries
- 8 ounces softened cream cheese
- 1/3 cup + 3 tbsp agave
- 1/3 cup skim milk
- 3/4 cup 18% cream
- 1 tablespoon lemon juice
- 1/4 cup graham cracker crumbs
1) Place cherries in a medium sauce pan with 3 tbsp agave and 1/2 cup water. Bring to a boil for a 2 minutes, remove from heat and let sit to cool.
2) Place cream cheese, agave, milk, lemon juice and salt in a food processor and run until smooth.
3) Add in cooled cherries and pulse a few times.
4) Add in cream while continuing to pulse about 5 more times. Cream will be just incorporated.
5) Place in a bowl and refrigerate to chill for a few hours or overnight, the mixture should even thicken a bit in the fridge.
6) Run through your ice cream maker for 20-25 minutes. The ice cream will come off the sides. Freeze for a few hours to set up more. Sprinkle with graham crackers when serving.
Oh MY! This ice cream really does have a cheesecake feel and flavour to it. The graham cracker crumbs give it that additional cheesecake kick. This ice cream does get quite hard overnight so let sit 10-15 minutes and it softens to a great creamy consistency.
MEG's RATING : D-EEEEE-LICIOUS!
Baby got hungry when I was making photos......so I took a few bites.