Cherry Cheesecake Ice Cream

Getting ready for the upcoming HOT summer in Southern California by searching for new ice cream recipes.

• Ready In: 25 mins
• Serves: 18

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1⁄3 cup lemon juice
• 1  teaspoon vanilla extract
• 2 (14 ounce) cans sweetened condensed milk
• 4  cups half-and-half cream
• 6  eggs, beaten
• 2  cups heavy whipping cream
• 3  cups granola cereal
• 2 (21 ounce) cans cherry pie filling

Directions

1. In a large mixing bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
2. In a large saucepan, heat the half-and-half to 175°; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream cheese mixture (mixture will be thin).
3. Divide the granola between two greased 13-in. x 9-in. x 2-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight.