Cherry Cheesecake Ice Cream

In saucepan, heat together milk, cream, peppercorns and lemon rind until tiny bubbles form around edge. Remove from heat and let steep for 10 minutes.

In large bowl, whisk together egg yolks, sugar and sa< slowly whisk in cream mixture. Return to clean pan and cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 8 to 10 minutes. Strain into clean bowl or large measuring cup.

In large bowl, beat cream cheese until light and smooth. Beat in about 1/2 cup (125 mL) of the warm cream mixture. Scrape down side of bowl.

Slowly beat in remaining mixture and vanilla. Strain into clean bowl; chill in ice bath for 10 minutes. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.

Freeze in ice-cream machine according to manufacturer's instructions. Or transfer to 9-inch (2.5 L) square metal cake pan and freeze until almost solid, about 2 hours. Break up and purée in food processor until smooth.

Sour Cherries: Meanwhile, in saucepan, bring cherries in syrup and sugar to boil over medium-high heat. Boil, stirring occasionally, until syrupy, about 20 minutes. Transfer
to heatproof bowl. Let cool to room temperature. Refrigerate until cold, 1 hour. Strain; set cherries aside.

Spread one-third of ice cream in airtight plastic container. Sprinkle with half each of the cherries and graham crumbs. Repeat once. Top with remaining ice cream. Seal; freeze until firm, at least 4 hours.

Source : Canadian Living Magazine: June 2010