Light Cherry Amaretto Cheesecake Ice Cream Food

LEMON CHEESECAKE ICE CREAM

Steps:

• In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
• In a saucepan, combine milk, sugar, lemon zest and pinch of salt. Stir over medium-high heat until it reaches a slow boil; stirring frequently. Reduce heat to low simmer. Whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.
• In a medium bowl, beat the cream cheese until creamy. Add lemon juice a few tablespoons at a team, beating well after each addition.
• After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
• Freeze the ice cream in your ice cream machine according to the manufacturer's instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. Serve.
• Store no more than 1 day in an air-tight container.

PEACH CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, heat milk to 175 degrees; stir in 1 1/4 cups sugar until dissolved.
• Whisk a small amount into the egg yolks.
• Return all to the pan, whisking constantly.
• Cook and stir over low heat until mixture reaches at least 160ºF and coats the back of a metal spoon.
• Remove from the heat and cool quickly by placing pan in a bowl of ice water stirring for 2 minutes.
• Transfer to a large bowl.
• In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth.
• Add to cooled milk mixture.
• Stir in peach nectar and lemon juice.
• Refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
• Place peaches in a bowl; sprinkle with remaining sugar.
• Set aside, stirring several times.
• Drain and discard juice from peaches.
• Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing.
• Refrigerate remaining mixture and peaches until ready to freeze.
• Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
• May be frozen for up to 2 months.

AMARETTO CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

CHEESECAKE ICE CREAM

Steps:

• In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
• Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• Let the custard cool slightly, then stir in the lemon zest and cream.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
• When finished, the ice cream will be soft but ready to eat.
• For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
• *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
• *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

AMARETTO CHEESECAKE

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl combine the graham crumbs, chopped almonds, sugar and butter.
• Mix well.
• Press into the bottom of a 9 inch springform pan.
• In a large mixing bowl combine the cream cheese, sugar and flour.
• Mix until well blended.
• Beat in eggs one at a time until blended.
• Blend in sour cream and Amaretto.
• Pour over crust and bake for 10 minutes.
• Reduce temp to 250 degrees and bake for 40 minutes more.
• You want the cheese cake JUST set.
• Remove and place on a wire rack.
• Run a knife around the edges to loosen.
• Chill overnight.
• Combine the jam and amaretto in a small saucepan.
• Heat over low until just warm.
• Pour over chilled cheesecake and sprinkle with the almonds.
• Serve.

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

LIGHT CHERRY AMARETTO CHEESECAKE ICE CREAM

Steps:

• In a small bowl, add 2 tablespoons sugar to beaten egg yolks. Whisk well.
• In a medium pot, combine remaining 4 tablespoons sugar with milk, and bring almost to a simmer over high to medium-high heat.
• Scoop out a small amount of hot milk to temper the egg yolks (about ¼ cup); slowly whisk into egg yolks. Repeat this one more time.
• Add egg mixture to pot of hot milk and whisk thoroughly. Cook, stirring constantly, over medium to medium low heat until thickens and coats the back of a spoon, about 3-5 minutes. Do not let mixture boil. Remove from heat.
• In a large mixing bowl (an electric mixer works best), beat cream cheese and mascarpone until well whipped. Add jam, lemon juice, extracts, and Amaretto, and beat to combine. On low speed, gradually beat in hot milk mixture. Cream cheese will not be completely dissolved/smooth - that is OK.
• Let mixture cool before chilling in the refrigerator. This takes about 10 minutes if you place the container in a bowl filled with ice and cold water. Chill in the refrigerator for at least 3 hours.
• Stir mixture to re-combine and freeze in an ice cream machine, according to manufacturer's directions. In the last minute or two of freezing, add the graham cracker pieces.
• Serve immediately or freeze for 1-4 hours, if a firmer consistency is desired. Top with cherries (and almonds, if using) and enjoy! This is best eaten the same day you make it.