Cherry Cheesecake Ice Cream

Name: Cherry Cheesecake Ice Cream
Prep time: 25 min
Total time: 25 min
Yield: 18 serving(s)
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 half-and-half cream; 6 eggs, beaten; 2 cups heavy whipping cream; 3 cups granola cereal; 2 (21 ounce) cans cherry pie filling

Submitted by looneytunesfan

"Getting ready for the upcoming HOT summer in Southern California by searching for new ice cream recipes."

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Ready In:: 25mins
Ingredients:: 9
Serves:: 18

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 half-and-half cream
6 eggs, beaten
2 cups heavy whipping cream
3 cups granola cereal
2 (21 ounce) cans cherry pie filling

directions

In a large mixing bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
In a large saucepan, heat the half-and-half to 175°; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream cheese mixture (mixture will be thin).
Divide the granola between two greased 13-in. x 9-in. x 2-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight.