bronxelf (The NYC Chamber of Commerce in Chucks.) (bronxelf_ag001) wrote in food_snobbery,
bronxelf (The NYC Chamber of Commerce in Chucks.)
bronxelf_ag001
food_snobbery

Cherry cheesecake ice cream.



Not the very best photo I've ever taken(by a longshot) but ice cream is a pain in the ass to shoot. This is a springboard from tori04's cherry lime ice cream recipe from the other day. But I didn't have any mascarpone cheese.

So, I bounced on the springboard and did this instead:

1 lb. of ripe cherries, cut in half. (mine were *very* sweet.)



1/2 cup of powdered sugar (adjust your sugar to the sweetness of your cherries. Not rocket science.)
6 oz of cream cheese
1/3 cup sour cream
1 1/4 cups of heavy cream
1/4 cup milk
1/3 cup lime juice (lemon is okay too- I just happened to have limes here.)
the zest of 2 limes. (lemons are okay too... see above.)
1/4 tsp. vanilla extract

for the swirl:

about 6 graham crackers (I like honey grahams. You use what you like.)
3 tbs of melted butter

Put these two things in a processor.
If you have graham cracker crumbs already just use about 1/2-3/4 cup of those. I just can't seem to find ready made crumbs near me for blood or money.

The point is, mix the crumbs and the melted butter so the crumbs kind of cling together. This is important, because if you don't add the butter, the crumbs kinda just become "dirt." The butter holds them together and will create a swirl if you do it right, and all the planets align.

Divide the cut cherries in half. Use half in the ice cream base.

Put 1/2 of the cherries, and all the other ingredients in a blender.

Turn the blender on.

Create ice cream base.

Put base into ice cream machine.

Make food, according to manufacturer's instructions.

Right near the end of the process, add the other half of the cherries.

At the VERY END, when you only have a couple of turns of the blades left, pour the crumbs in a steady stream into the ice cream maker. DO NOT overmix the crumbs. You want a ribbon, not the crumbs to mix all over the place.

GENTLY transfer the ice cream to whatever you intend to freeze it solid in. Again, don't stir it too much or you'll blow the texture.

That's it. It's *REALLY* good. Very tangy, not too sweet. Also, if you have any crumbs left over, you can sprinkle them on top (like I did here.)
Tags: cheesecake, cherries, fruit, ice cream, recipe springboarding
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  • 12 comments

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