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Desserts - Cherry Cheesecake Ice Cream

  • 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

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.
Submitted By: Mildred H. Edwards
Wilson Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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