Ingredients with Measurements:
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 (8 oz) package cream cheese, softened
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- Graham cracker crumbs, for garnish
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a small saucepan, combine the cherries, sugar, and water. Cook over medium heat until the sugar has dissolved and the cherries have softened, about 5-7 minutes. Remove from heat and let cool.
2. In a large mixing bowl, beat the cream cheese until smooth. Add the heavy cream, whole milk, sour cream, vanilla extract, and salt. Mix until well combined.
3. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
4. When the ice cream is almost done churning, add the cooled cherry mixture and continue churning until the ice cream is thick and creamy.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
6. Serve the cherry cheesecake ice cream with graham cracker crumbs on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Churning time: 20-30 minutes
- Freezing time: 2 hours
Temperature:
- Cook the cherry mixture over medium heat.
Serving size:
- Makes about 1 quart of ice cream.
- Serves 4-6 people.
Nutritional information:
- Calories: 360
- Fat: 25g
- Carbohydrates: 30g
- Protein: 5g
- Sugar: 25g
Substitutions for ingredients:
- Fresh or frozen raspberries can be used instead of cherries.
- Half-and-half can be used instead of heavy cream.
- Low-fat cream cheese and sour cream can be used instead of full-fat.
Variations:
- Add chopped graham crackers to the ice cream mixture for extra texture.
- Swirl in some raspberry or strawberry jam for a fruity twist.
- Top with whipped cream and more graham cracker crumbs for a decadent dessert.
Tips and tricks:
- Make sure the cream cheese is softened before mixing.
- Chill the ice cream maker bowl in the freezer for at least 24 hours before using.
- For a smoother texture, strain the cherry mixture before adding it to the ice cream.
Storage instructions:
- Store the cherry cheesecake ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
- Serve the ice cream in a bowl or cone.
- Top with whipped cream and graham cracker crumbs.
Garnishes:
- Graham cracker crumbs
- Whipped cream
- Fresh cherries
Pairings:
- Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
- Fresh fruit salad
- Chocolate chip cookies
Troubleshooting advice:
- If the ice cream is too soft, freeze it for a few more hours.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the cherry mixture until the sugar has dissolved and the cherries have softened.
- Store the ice cream in an airtight container in the freezer to prevent freezer burn.
Food history:
- Ice cream has been around since ancient China, where it was made by mixing snow with fruit and honey.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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