the best ice cream sandwiches in the country .”
— Jeffrey Steingarten,Vogue food critic
And now you can too...
Cherry Cheescake Ice Cream
Makes about: 1-1/2 quarts | Active time: 40 to 50 minutes
This grown-up recipe features full-on dairy. It's got texture, it's got tang, and if you use the syrupy Italian Amarena dark cherries, it has a sour, lip-smacking richness that cozies up to the cheese. It's the kind of ice cream you'd like to eat with a full-bodied red wine.
In a heavy saucepan, bring orange juice to a boil over high heat.
Mix 2 tablespoons of sugar and cornstarch in a small bowl, then whisk into orange juice. Cook until thickened, stirring occasionally, about 10 minutes. Add cherries. Cook, stirring occasionally, until cherries are slightly softened and well covered with thickened sauce and mixture no longer tastes starchy, about 5 minutes. Remove from heat and let cool slightly.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Mix together graham crumbs, remaining 1/4 cup sugar, and butter. Pack into an even layer onto baking sheet. Toast in oven for 5 to 7 minutes, until gently browned. Cool.
Process base in an ice cream maker according to manufacturer's instructions.
Transfer to a bowl and fold in cherry filling mixture. Break cooled graham cracker crust into pieces and fold into ice cream.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.