Cheesecake ice cream with cherry topping

Name: Cheesecake ice cream with cherry topping
Cook time: 45 min
Total time: 4 h 45 min
Yield: 12
Ingredients: 400 g Double cream cheese; 3 fresh egg yolks (Gr. M); 125 g Sugar; 2 TABLESPOONS Sugar; 1 pck. Bourbon vanilla sugar; 300 g Whipped cream; 350 g Sour cherries (fresh or frozen); 250 ml Cherry nectar; 1 tablespoon (10 g each) Cornstarch; 12 Paper baking cups

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Frozen cream cheese cream on two levels: pure at the bottom, fruity at the top! The ice cream cakes keep in the freezer for 4-6 weeks

COOK TIME
45 mins

TOTAL TIME
285 mins

Ingredients

Servings: 12

400 g Double cream cheese
3 fresh egg yolks (Gr. M)
125 g Sugar
2 TABLESPOONS Sugar
1 pck. Bourbon vanilla sugar
300 g Whipped cream
350 g Sour cherries (fresh or frozen)
250 ml Cherry nectar
1 tablespoon (10 g each) Cornstarch
12 Paper baking cups

Directions

1
4 hours before, cream cheese, egg yolk, 125 g sugar and vanilla sugar until creamy. Whip cream until stiff and fold into the mixture. Line the hollows of a muffin tray (12 hollows) with baking cups and fill them to approx. 3⁄4 with the mixture. Freeze for about 1 hour.
2
For the topping, wash, stone and coarsely mash the cherries. Stir into the rest of the mixture in streaks. Freeze for about 1 hour. Stir briefly after about 30 minutes.
3
For the sauce, mix 3 tablespoons of nectar and starch. Bring the rest of the nectar and 2 tablespoons of sugar to the boil, thicken with the starch. Let cool off. Put it in a cold place.
4
For the topping, remove half-frozen cherry mixture piece by piece with a spoon and place on the muffins. Freeze for at least another 3 hours. Serve with sauce.