Cherry Amaretto Cheesecake Ice Cream
  • 1½ cups whipping cream
  • 1½ cups whole milk
  • 6 large egg yolks
  • ¾ cup sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons amaretto
  • Cherry Sauce:
  • 2 cups fresh cherries pitted and sliced in half
  • ¼ c. sugar
  • ¼ c. water
  • ¼ tsp. salt
  • ½ tbsp. cornstarch
  • ½ tbsp. water
  • 1 large piece of cheesecake chopped into chunks (plain or could be flavored if that's what you have.)
  1. Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
  2. Strain into medium bowl. Chill until cold. (Really should be overnight for best results in your ice cream maker. ) Whisk in amaretto. Process in ice cream maker according to manufacturer’s instructions.
  3. Wash cherries; remove pits. Place in saucepan with sugar water and salt. Cover; bring to a boil, reduce heat and simmer 5-8 minutes. Blend cornstarch with water; add to cherries and cook 2-3 minutes or until sauce has thickened and is clear. Cool. (Make this while the Ice cream mixture is chilling and refrigerate until it until the ice cream is frozen.)
  4. To assemble: One Ice Cream is frozen layer in a container as follows: Ice Cream, cherry sauce, cheesecake pieces.. (Repeat a few times.) Freeze for a few hours before eating. Enjoy!
Recipe by The Baker Chick at