 |
|
|
|
|
|
| |
Desserts -
Cherry Cheesecake Ice Cream
|
| 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. |
| |
|
|
|
|
|
|
|
|
|
|
|
|