Stay back Pumpkin Pie people, I’m hanging on to summer breezes with all my might…. it is after all summer for another 21 days…. I plan on tasting summer for the last three weeks with this luscious ice-cream, recipe. Yes, I’m kicking myself, I had meant to take photographs of all those beautiful sour cherries on the bushes a few weeks ago. I was ecstatic not to have to fight all the local creatures for them this year resulted in 3 days of picking and endless ruminating about what to make with them. I guess in all that daydreaming about what to make I neglected to take pics of my lovely harvest…. sorry, next year I’ll do better!
For all you pie lovers, I’m sorry, (not sorry) I couldn’t bring myself to do that to them. I guess I just don’t love pie enough. Nah… I just love ice-cream way WAY more. My favourite of all time is of course New York Cherry Cheesecake, that nice blend of sweet and a bit tart and so I thought, What could be better? I know….. Czech Cherry Cheesecake Ice-cream with all my lovely macerated, only slightly sweetened, home grown sour cherries. With about two ice-cream pails full of fresh cherries I’m pretty sure I can keep that summer feeling going long into the fall and maybe even into winter đ
It’s been a few weeks since I pulled all those cherries off my trees and I’m not sure what y’all did with yours but I only slightly sweetened them with a small amount of sugar, ensuring all the wonderful tart flavour remained and cooked them down a bit, blending about a quarter of them in my bullet just to add some thickness. I divided them and froze them in single quart containers. Having not added anything else allows me to thaw the containers and do whatever I want with them later on. I’ll be making a Black Forrest Cake shortly and I’ll be posting soon but for now I’m sharing the last container of my Cherry Cheesecake Ice-Cream for today. Just to help you enjoy the last few weeks of summer.
I scoured the Internet and was able to find a no cook rich amazing cheesecake ice cream recipe here. Though my recipe used a home made cherry mixture…. seriously next level…. even if you don’t have any this ice cream is well worth it. I know I’ll be making this a few times over the course of the fall and into winter; just to hold on to a little summer feeling.
CheeseCake Ice-Cream (altered very slightly from Sweet Tea & Thyme)
- 2 cups heavy cream (35%fat)
- 1 – 8 oz package of full fat cream cheese
- 1 -14 (or so) oz can sweetened condensed milk
- 1 tablespoon lemon juice
- zest of one lemon
- 1 teaspoon vanilla extract
- 1 cup Cherry filling of choice
- 1/2 cup broken graham wafters (or more đ
Whip the heavy cream in a mixer until stiff peaks form then set aside in another bowl and use the same bowl mix the cream cheese and condensed milk, vanilla extract, lemon juice and zest until blended smooth.
Gently fold the cream cheese mixture into the whipped cream using a silicone spatula being careful not to over mix. It does not have to be completely mixed but should blended together so that you don’t have large pockets of either mixture.
Layer into a large container 1/3 of the cheesecake mixture, 1/3 cherries (swirl a little) and 1/3 graham wafers until you get to the top swirling the cherries a little as you go. Add a handful of graham wafters to the top along with the cherry mixture.
Freeze mixture for 4 – 8 hours or overnight. You may need to allow to thaw for 10 minutes before you scoop the ice cream and serve.
Bon Appetite!
