cherrycheesecake2

I found my inspiration for this week’s scoop where I often find inspiration – from what’s on sale! Cream cheese was on sale and I couldn’t resist picking up a few bricks. One brick went to Martha Stewart’s World’s Greatest Onion Dip and another wound up in this delicious ice cream. I waffled over what kind of berries to use but I had a bunch of frozen cherries in my freezer that were calling my name so I decided on those.
The ice cream recipe is my interpretation of a couple recipes I found floating around the interweb. I don’t find it AS creamy as my other base recipe but it certainly has the flavour of tangy cream cheese and it goes beautifully with the cherries. This berry compote is my go-to recipe and you are free to use any kind of berry you choose, fresh or frozen. It’s a super versatile recipe that works really well with anything.

cherrycheesecake1

Cheery Cheesecake Ice Cream
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For the cherries
  1. 1 cup chopped cherries frozen or fresh or 1.5 cups whole frozen cherries
  2. ¼ cup white sugar
  3. 2 tbs water
For the ice cream
  1. ¾ cup milk
  2. 1 cup icing sugar
  3. 5 oz cream cheese
  4. 1 tsp vanilla extract
  5. 1 large egg
  6. juice of ½ a lemon
  7. 1 ½ cups heavy cream
Cherries
  1. Combine cherries, sugar and water in a heavy-bottomed pot and simmer on medium heat for about 20 minutes stirring occasionally
  2. Remove from the heat and use a fork to mash up the cherries and hot syrup so it forms a chunky sauce
  3. Put in the fridge to cool
Ice Cream
  1. 1) Beat together cream cheese, icing sugar, vanilla, and egg until combined and fluffy
  2. Heat the milk until it is hot but not simmering or boiling. This should take about 5 minutes
  3. 2) Slowly drizzle the hot milk into the cream cheese mixture while beating or whisking until it is all combined and fairly free of lumps
  4. 3) Return to the pan on medium heat and whisk or stir constantly until the mixture is thick and velvety, almost like a pudding base. This should take about 5-10 minutes MAX
  5. 4) Let cool slightly and pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
  6. 5) When mixture is chilled add the juice from the lemon, give it a stir and set aside
  7. 6) Lightly whip the heavy cream, not to the point where any soft peaks have formed but just until it increases in volume a little
  8. 7) Combine the cream cheese base and the heavy cream
  9. 8) Churn according to your ice cream maker's directions. Remove and swirl in the cherries, I did it in two layers as I scooped the ice cream into my storage container. Enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
Notes
  1. A warning - this ice cream because of the cream cheese does freeze a little harder than the others. It’s still easy to scoop but it’s almost a little crumbly in texture when it has been fully frozen. Delicious either way 🙂
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