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Tuesday, July 24, 2012


I first made this last year, for a gathering at a friends house, then again for a dinner party we hosted - and it was every bit as yummy as I remembered!! Im not a big ice cream fan, but this one is delicious - I especially love the cream cheese and lemon juice in this recipe - giving it a little tartness to balance the sweet.


1 cup sweet cherries, stemmed, pitted and halved
1/2 cup PLUS 2 tablespoons sugar, divided use
1/4 cup water
8 ounces cream cheese, softened
1 cup milk
juice of 1/2 a lemon
pinch salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

In a small saucepan, combine cherries, 2 tablespoons of the sugar and the water, and bring to a boil. Stir to dissolve the sugar, remove from heat. Transfer to a bowl and place bowl in refrigerator until cherries are chilled.
In a food processor, combine cream cheese, milk, lemon juice, remaining sugar and salt and process until smooth. Stir in vanilla extract and cream. Transfer mixture to an ice cream maker and freeze according to manufacturers instructions, adding cherries (drained) when mixture reaches the consistency of whipped cream and continue churning until well combined. Transfer to an airtight container and freeze several hours before serving.

Recipe adapted from The Arkansas Democrat Gazette, June 2010

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