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The crunchy graham cracker crumble adds a nice crunch to this bourbon cherry cheesecake ice cream sundae.

Bourbon Cherry Cheesecake Ice Cream


  • Author: Kim | kickassbaker.com
  • Prep Time: 25 minutes
  • Total Time: 20 minutes plus several hours’ cooling, chilling and freezing
  • Yield: 1-1/2 pints 1x

Description

This bourbon cherry cheesecake ice cream recipe has a bourbon cherry reduction, a rich and ultra creamy cheesecake ice cream base and is topped with a brown butter graham cracker crumble.


Ingredients

Scale

For the Bourbon Cherry Reduction:

  • 1 pound pitted Bing cherries
  • 1/4 cup granulated sugar
  • Juice of 1 large lemon, strained for pits
  • 23 tablespoons bourbon

For the Cheesecake Ice Cream:

  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • 1/8 teaspoon fine sea salt
  • 6 large egg yolks
  • 2 teaspoons vanilla extract
  • 8 ounce cream cheese, cut into small pieces, at room temperature

For the Graham Cracker Crumble Topping:


Instructions

  1. Prepare the Bourbon Cherry Reduction: In a large saucepan, combine the first 3 ingredients. Bring to a low simmer over medium-low heat. Gently cook until the mixture is thick and syrupy, 30 to 45 minutes. Remove from the heat and stir in the bourbon, then let cool completely before storing in an airtight container. Refrigerate until ready to serve
  2. Make the Cheesecake Ice Cream Base: In a small pot, simmer cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat, add vanilla, and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Add in cream cheese pieces and whisk until smooth. 
  3. Strain through a fine-mesh sieve into a bowl, using a spatula to press mixture through sieve. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  4. Churn in an ice cream machine according to the manufacturer’s instructions
  5. Pour ½ ice cream into a loaf pan, add cherries in dollops (I like to scoop them up with a fork, so most of the liquid remains and you just get those juicy, bourbon cherries), swirl with a butter knife; repeat with remaining ice cream and cherries. Place in freezer for at least 4 hours to firm up
  6. Make the Graham Cracker Crumble: In a small saucepan over medium-low heat, melt the butter 5-7 minutes till golden brown. Set aside. In a medium bowl, mix graham crackers, brown sugar, and salt. Add browned butter and mix until evenly coated. Allow to cool before using
  7. Scoop ice cream and top with graham cracker crumble and extra bourbon cherry reduction, if desired

Notes

  • Store ice cream in freezer until needed, keeping graham cracker crumble stored separately in an airtight container in the fridge
  • Store extra cherry reduction in a separate container in the fridge for up to 7 days
  • Chilled ice cream base can be made up to 3 days ahead of time. Store in fridge until ready to churn
  • Fresh cherries may be substituted for frozen cherries, cherry pie filling or cherry jam
  • Ice Cream recipe adapted by NYTimes.com The Master Ice Cream Recipe
  • Category: Ice Cream
  • Method: Ice Cream Maker
  • Cuisine: American

Keywords: cherry ice cream, bourbon cherries, bourbon cherry reduction, cheesecake ice cream, graham cracker crumbles

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