Cherry Cheesecake Ice Cream
Saturday, July 22, 2017 at 12:54PM
Mark Scarbrough

Yep, we were on Fox & Friends. Can you believe it? We made this very ice cream on set. It's from our book, A LA MODE, one-hundred-and-twenty desserts in sixty pairings. You can get it here. And you need it this summer. Trust us.

This is a true ice cream. Not a frozen custard, not a gelato. Except it's cheesecake. Also, cherry.

To hear the podcast about our making it, click here or check it out in the media player on the main recipe page of this site.

Cherry Cheesecake Ice Cream

Makes about 1 quart

1. Heat the milk and cream in a medium saucepan set over medium-low until steaming but not bubbling.

2. Meanwhile, put the sugar, cream cheese, egg yolks, vanilla, and lemon zest in a food processor.

3. Lock the lid onto the processor and turn it on. As it runs, pour the hot milk mixture through the feed tube. Continue processing until smooth.

4. Scrape into a sealable container and store in the fridge overnight to chill down.

5. Prepare an ice cream maker. Freeze the ice cream mixture in it, according to the manufacturer's instructions.

6. When the ice cream is firm and almost ready, spoon the cherry jam or preserves into the machine so it swirls it around the ice cream for the last few turns. Serve at once or store in a sealed container in the freezer for up to 1 month (yeah, right).

Here's a shot of the ice cream with its accompanying dessert in A LA MODE: almond bear claws. Seriously.

Article originally appeared on bruceandmark (http://www.bruceandmark.com/).
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