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by Heather Harris-Brady

Besides the tart cherry crop coming in, signs are up all over the area for fresh sweet black cherries.

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So I was thinking about ways to use them when I got a yen for cheesecake. But it was too hot for a dessert that heavy (and I had just splurged on an ice cream freezer) – so I turned the idea into ice cream instead! This is a rich creamy ice cream, tangy with cheesecake flavor, that nicely offsets the fresh cherry sauce. Plus, you get the hot/cold thing going if you have someone dish up the ice cream while you warm the sauce.

Cheesecake Ice Cream, Makes Two 1.5 qt. Batches

1 cup whole milk

2 eggs

3/4 c. granulated sugar

6 oz. whipped cream cheese

1 pint whipping cream

1/2 c. sour cream

2 t. vanilla

Combine the milk and sugar in a saucepan. Heat to just below boiling.

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Beat the eggs in a bowl and pour in some of the milk. Stir well and return the egg/milk mixture to the saucepan. Cook until slightly thickened, about three-four minutes. Let cool and add the vanilla, sour cream and cream cheese.

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Whisk until smooth.

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Beat the whipping cream until you get nice peaks. Fold it into your cream cheese mixture.

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If you have a large ice cream freezer you can probably freeze it all at once. Freeze according to the directions with your machine.

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While the ice cream is freezing make the cherry sauce.

Cherries Jubilee, Makes about Three Cups

1 qt. sweet black cherries, cleaned and pitted

1/2 c. sugar

2 T. cornstarch

1/2 c. orange juice

1/2 c. water

1/4 c. brandy

Combine the cherries, orange juice and water in a saucepan. Stir the sugar and cornstarch together well, and stir it into the cherries.

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Cook over medium heat, stirring constantly, until the sauce thickens and becomes clear.

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Stir in the brandy and spoon the warm sauce over the ice cream.

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I realize it’s a hardship, but it’s best to eat the ice cream the same day. The longer you store it the harder it will become.

 
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