By Maito on August 06, 2008
Photo by PaulaG
Photo by PaulaG
"This is a lightly sweet mild cheesecake-flavored ice cream with all the richness, but with less fat. Cook time also includes the time it takes for the ice cream machine to freeze the mixture. Does not include chill time."
Serving Size: 1 (182 g)
Servings Per Recipe: 4
"Wow, this is good!!! The only changes I made were to leave out the egg yolks (since I just ran out of eggs) so increased the mascarpone cheese to 4 oz to make up for it, and I used coconut milk instead of nonfat milk. I also simply put all of the ingredients into the blender including half the cherries, then added the other half during the last 5 minutes of churning."
"This recipe made it into our Book #242923! 04/03/09 - This is some very flavorful ice cream! I decided to omit the eggs and just put all the ingredients into a blender and then right into the ice cream machine (waiting till the last minute to add almonds, graham cracker crumbs, and 1 can of pitted cherries right into the mix). I like ice cream recipes that are simple, so that is why I made the changes in prep. Also, I used all 1/3 reduced cream cheese for the cheese. Even though I drained the canned cherries on paper towels, next time I will freeze them first, before adding them to the machine. This is because after adding them, it made the ice cream less firm. But I learned from it, and will definitely make this again and again. I love the flavors from the almonds and amaretto. Thanks so much for sharing this wonderful upscale ice cream recipe. :)"
"This lives up to the intro--lightly sweet and even with the use of low-fat milk the combination of cream cheese and mascarpone cheese creates a rich product. I added some quartered cherries to the mix when adding the crushed graham crackers. If you really want to send this over the top, drizzle it with chocolate syrup when serving. A very nice use of contest ingredients and creation you should be proud of. Made for *Hidden Gems*"