Ingredients
Equipment
Method
- In a large bowl, combine 2 cups of granulated white sugar, 6 ounces of cream cheese, and 4 large egg yolks. Using an electric mixer, beat these ingredients at high speed until smooth and creamy.
- Now, in a medium saucepan, pour in 3 cups of 2% milk and 1 cup of half and half. Heat this mixture over medium heat until it comes to a gentle boil. Stir it frequently to prevent scorching.
- Next, gradually add the hot milk mixture to your cream cheese mixture. Do this slowly, one spoonful at a time. As you pour, stir constantly with a whisk.
- Return the milk mixture to the saucepan and cook over medium-low heat for about five minutes or until a thermometer registers 160°F. Stir constantly, allowing the mixture to thicken slightly.
- Once thickened, scrape the mixture into a bowl and place that bowl over another bowl filled with ice to cool it completely. Stir it occasionally to help the cooling process.
- While that cools, prepare the cherry mixture. In a small saucepan, combine 3 cups of cherries, ¼ cup of powdered sugar, and ¼ cup of water. Bring this mixture to a boil, then reduce the heat and let it simmer for about ten minutes.
- Stir the cooled cherry mixture into your chilled milk mixture. Make sure to mix it well, so you get that beautiful cherry flavor throughout.
- Once the mixture is cold, pour it into the freezer container of your ice-cream machine. Process according to the manufacturer’s instructions.
- After processing, spoon the ice cream into a freezer-safe container. Cover and freeze for at least one hour or until firm.
- To serve, sprinkle some graham cracker crumbs on top of individual servings for added texture and flavor.
Notes
Store leftovers in an airtight container for up to two weeks. You can freeze the base mixture before churning, but let it thaw slightly before pouring into the ice cream maker. Pair it with iced tea or lemonade for a refreshing treat!