Cherry Cheesecake Ice Cream

Instructions

1. Preheat oven to 350°F (175°C). In a small bowl, mix graham cracker crumbs with melted unsalted butter until evenly moistened. Spread on a parchment-lined baking sheet and bake until golden and crisp, about 8-10 minutes. Let cool completely.
2. In a medium saucepan, combine whole milk, 1 cup (240 ml) of heavy cream, granulated sugar, fine sea salt, vanilla bean seeds and pod. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
3. Remove from heat and let steep for 15 minutes for vanilla infusion. Remove and discard the vanilla bean pod.
4. In a separate bowl, whisk softened cream cheese and mascarpone until smooth. Gradually whisk in the warm milk and cream mixture until blended.
5. Add remaining 1/2 cup (120 ml) heavy cream and mix well. Stir in vanilla extract.
6. Refrigerate the custard base for at least 4 hours or overnight until thoroughly chilled.
7. While the base chills, pit cherries and roast them in a single layer on a parchment-lined baking sheet at 400°F (205°C) for 12-15 minutes, until softened and slightly caramelized. Toss gently halfway through. Cool completely.
8. Once the base is chilled, churn in your ice cream maker according to manufacturer’s instructions, about 20-25 minutes.
9. During the last 5 minutes of churning, add half of the roasted cherries to incorporate bursts of flavor.
10. Transfer half of the churned ice cream to a freezer-safe container, sprinkle half of the graham cracker crumbs over it, then layer remaining ice cream on top. Swirl gently with a spatula to create marbled streaks. Top with remaining roasted cherries and graham cracker crumbs.
11. Freeze at least 1 hour until firm before serving.