Light Cherry Amaretto Cheesecake Ice Cream
This is a lightly sweet mild cheesecake-flavored ice cream with all the richness, but with less fat. Cook time includes the time it takes for the ice cream machine to freeze the mixture, but does not include chill time. Thank you to 2bleu for putting this in her best of 2009 cookbook!!
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.
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 , 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 refr.
Ingredients
egg yolks, sugar, nonfat milk, light cream cheese spread, mascarpone cheese, raspberry jam, lemon juice, vanilla extract, almond extract, amaretto, low-fat graham crackers, fresh cherries, toasted sliced almonds