Ingredients
2 large eggs, lightly beaten1-1/4 cups sugar2-1/2 cups half-and-half cream, divided12 ounces cream cheese, softened1 tablespoon lemon juice1 teaspoon vanilla extract1/2 teaspoon grated lemon zest2 cups pitted sweet cherries, quartered
Preparation
In a heavy saucepan, combine the eggs and sugar. Gradually add 1-3/4 cups cream. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
In a bowl, beat cream cheese until smooth. Gradually beat in the egg mixture. Add the lemon juice, vanilla, lemon zest and remaining cream. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in cherries. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
