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Cherry Cream Cheese Ice Cream
A recipe for Cherry Cream Cheese Ice Cream, made old-fashioned churned style with half-and-half, sugar, egg yolks, cream cheese, cherries, and vanilla.
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Ingredients
- 8 ounces cream cheese cubed and at room temperature
- 2 teaspoons vanilla extract
- 3 cups half-and-half
- 1 cup granulated sugar
- 3 egg yolks
- 1 cup chopped cherries canned, jarred, or homemade cherries in syrup, drained
Instructions
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Place the cream cheese cubes and vanilla in a large bowl.
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Whisk together half-and-half, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until mixture reaches 175 to 180 degrees Fahrenheit.
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Pour heated mixture through a strainer into the bowl with the cream cheese. Whisk until combined and smooth.
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Place plastic wrap directly on surface to prevent a skin from forming. Cool to room temperature then chill overnight.
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Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.
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Stir in chopped cherries. Transfer ice cream to a freezer safe container. Freeze for at least one hour before serving.
Recipe Notes
Time stated does not include cooling and chilling mixture overnight.