July is cherry season and, of course, ice cream season! I've been a little behind this year on making my first summer ice cream, but here it is -- a soft, smooth, creamy ice cream made with milk, cream cheese, and sour cream. I tried to make this ice cream taste like the filling from a delicious cheesecake and then added some sweet cherries to complete it. It turned out great! It's definitely a rich ice cream and it turns out really airy and fluffy from the cream cheese (which makes it really difficult to make "perfectly" round scoops, especially when it's hot). To make this even more like a cheesecake, you can sprinkle your dish with some graham cracker crumbs or even add some graham cracker pieces when you add the cherries.
Summer is really flying by this year -- actually, I feel like 2014 in general is flying by! So don't forget to make some homemade ice cream to enjoy on a hot and lazy summer day.
Cherry cheesecake ice cream
2 cups whole milk
5 oz. cream cheese, cut into cubes
pinch of sea salt
1/3 to 1/2 cup sugar
1/3 cup sour cream
1 cup pitted and chopped sweet cherries
In a large saucepan, heat the milk over medium-low heat, whisking often, until it is heated through. Whisk in the cream cheese, salt, and sugar (I used just over 1/3 a cup - you can taste the base and add more keeping in mind that it will taste less sweet once frozen). Continue to heat and whisk until the cream cheese and sugar are melted and thoroughly combined. Turn off the heat and whisk in the sour cream.
Pour the mixture into a bowl or large glass measuring cup. Cover and refrigerate until very cold, at least three hours. Keep the cherries in the refrigerator as well.
When cold, churn the ice cream base in your ice cream maker according to manufacturer directions. After about 10 minutes (once the mixture begins to resemble soft-serve), add the cherries. Continue to churn until the ice cream reaches your desired consistency.
Serve immediately or pack into a freezer container and transfer to the freezer for a harder ice cream.
What was I cooking one year ago?: pepper jack & zucchini cornbread
Two years ago?: Larb (Laos beef salad)
Three?: currant & ginger scones
4?: peach lassi