Print
Email
Add a photoServings: 1
Ingredients
- 1 x vanilla bean
- 4 c. half-and-half
- 1 c. sugar
- 1 pch salt
- 5 x egg yolks
- 2 3/4 c. Creole cream cheese
- 2 c. pureed cherry pie filling
Directions
- Using a sharp knife, split the vanilla bean in half and scrape out the inside, reserve the bean. In a nonreactive saucepan, combine the half-and-half, sugar, vanilla seeds, scraped vanilla bean, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat.
- Beat the egg yolks in a bowl. Add in the cream mix, about 1/4 c. at a time, to the beaten Large eggs, whisking in between each addition, till all is used. Pour the mix into a saucepan, and cook, stirring, over medium heat, for 2 to 3 min, or possibly till the mix becomes thick sufficient to coat the back of a spoon. Remove from the heat. Stir in the cream cheese and blend thoroughly.
- Pour the filling into the ice cream machine and follow the manufacturer"s instructions for churning time. Swirl the cherry filling into the ice cream, cover and freeze for at least 1 hour.
- This recipe yields about 1/2 gallon.
- Yield: 1/2 gallon
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
