Cheesecake Ice Cream with Cherries Jubilee


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.


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.


Whisk until smooth.


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


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




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.



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


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


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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