Cherry Cheesecake Ice Cream

Submitted By: Mildred H. Edwards

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 2 (14-ounce) cans sweetened condensed milk
• 4 cups light cream
• 2 cups whipping cream
• 6 eggs, beaten
• 2 (16-ounce) cans cherry filling and topping

11/2 cups granola-type cereal

Instructions

Cream together cream cheese, lemon juice, and vanilla in large bowl. Gradually beat in sweetened condensed milk; set aside. Combine light cream, whipping cream, and eggs in saucepan. Cook over medium heat until bubbles form around edge, stirring constantly for three minutes. Remove from heat; cool slightly. Slowly beat cooked mixture into cream cheese mixture. Cover and refrigerate for one hour. Freeze according to manufacturer’s directions.
Layer cherry filling and granola-type cereal with frozen ice cream in a plastic container; cover. Place container in freezer to harden ice cream before serving.