We started getting our vegetable and fruit share from a local CSA (community supported agriculture) a few weeks ago.  We were with a different CSA for a couple of years, but we had to part ways when we moved.  We were CSA-less last year since we were busy with the move and getting settled in.  I finally got around to looking up what is in the area, and not too surprising (we now live near a lot of farms), I found a bunch of CSA’s.

For those of you who are interested, but not sure about taking the plunge, I urge you to give it a try.  Obviously, do your research first, but we had a great experience with our first CSA, and this new one has been great.  They are a sustainable farm, using integrated pest management.  They are being responsible farmers, minimizing their impact on the environment, and keeping things healthy for people, the land, and animals.  We get to support a local farmer, and get a box full of freshly picked produce for a very reasonable price.  We also get interesting varieties of vegetables and fruits that you probably wouldn’t find at a regular grocery store, along with heirloom varieties.  I also really like how every week is a surprise, and it forces me to try new things.

This is our loot from three weeks ago.  I love it, but I have to say, this sudden increase of leafy greens and fiber in my diet, wrecked me pretty bad.  But that is a personal issue that I have to work out.

Ok, enough of my plug on CSA’s.  Back to the really important part.  Home made, no churn, CHERRY CHEESECAKE ICE CREAM.  Yes, you can make ice cream at home, and NO ice cream maker or messing with rock salt and ice is needed.  It is a fairly simple process, and only requires a few ingredients.  The only special equipment you need is a mixer.

Last week, I got a carton of cherries from the CSA.  My friends also wanted to go to a different local farm to pick berries, so I ended up with more cherries.  I have no idea what kind of cherries they are, but these bright and beautiful little suckers are mouth puckeringly tart.  I had to cook them into something because it was a bit painful eating them plain.

I do not have a cherry pitter because I just do not get cherries often enough to justify getting another gadget.  So I sliced each cherry in half, and had my daughter dig the pits out.  It’s not very pretty, but they’re going to get mashed and mixed into ice cream anyways.  This was about 2 cups of cherries.

I mixed a heaping quarter cup of sugar with 2 tablespoons of cornstarch.  You may need to adjust the amount of sugar you use depending on how tart your cherries are.

I first simmered the cherries for about 10 minutes, until they deflated and let out a lot of juice.  Then I added the sugar and cornstarch and cooked the mixture for another 2-3 minutes.  You’ll notice the mixture thickening.  Don’t forget to stir often or you might end up with a burnt mess.  After I turned off the heat, I stirred in about half a teaspoon of vanilla extract.

Let the cherries cool down.  They are ready for ice cream, or pie, or whatever.  They are still tart, but in a good way now.

On to the ice cream.  I got a package of regular fat cream cheese, a can of sweetened condensed milk, vanilla extract, heavy whipping cream, and graham crackers.  And of course, the cherries.

I first made whipped cream.  I poured 1.5 cups of heavy cream and 1 tablespoon of vanilla into the mixing bowl.  I started on low speed so as not to decorate the kitchen with cream.  I worked my way to high speed and let it go for a few minutes until I got stiff peaks.  I transferred the whipped cream to another bowl, and stuck it in the fridge.  No need to wash the mixing bowl, on to the next step.

Drop the block of cream cheese into the bowl.  I had first let the cream cheese sit at room temperature for about an hour.  This way, it mixed smoothly and easily.

I mixed the cream cheese on medium until it became smooth.  Then I added the whole can of condensed milk.  Make sure you use condensed milk, NOT evaporated milk.  Totally different ingredient, totally different results.  The dark yellow stuff in the bowl is the condensed milk.

Mix the condensed milk and cream cheese together until you get a smooth, liquidy goop.

Get the whipped cream out of the fridge, and scoop the whole lot into the mixing bowl.

At this point, get a spatula out.  Fold the whipped cream gently into the cream cheese mixture.  You don’t want to stir or be too vigorous, or the whipped cream will deflate and become too liquidy.

Pour the finished ice cream base into a freezer safe container.  I used a small Pyrex dish.  I’ve seen a lot of ice cream recipes use a loaf pan.  That’s fine and all, but I don’t have a lid for my loaf pan, and I prefer to keep my ice cream tightly covered in the freezer.  Next to my ice cream are the cherries, and 4 sheets of graham crackers that my daughter helped smash.

So originally, I was going for a swirly look, but my daughter and I had different ideas of what a swirl looks like.  We did not hold back with the cherries and graham crackers.  We threw everything in.

The ice cream is now ready to go into the freezer for a few hours to firm up.  We had some overflow so we had to eat it up.  It tasted really good, like a cheesecake milkshake.

Look at this gorgeous home made ice cream.  It tasted like frozen cheesecake.  I got fancy and drizzled some chocolate balsamic vinegar over my ice cream (not shown), and it was freaking delicious.

Cherry Cheesecake Ice Cream

Cherry Filling

Ingredients:
– 2 cups tart cherries
– 1⁄4 – 1⁄2 cup sugar (depends on how tart your cherries are)
– 2 tablespoons corn starch
– 1⁄2 teaspoon vanilla extract 

Directions:
– Wash and pit the cherries
– Simmer the cherries on medium low heat for about 10 minutes until they release their juices.
– Mix the sugar and corn starch together, then add the mixture to the cherries.  Cook for another 2-3 minutes.
– Take the pot off the heat, and stir in the vanilla extract.  Let the cherries cool before using.

Cream Cheese Ice Cream Base

Ingredients:
– 1.5 cups heavy whipping cream
– 1 tablespoon vanilla extract
– 1 block of regular fat cream cheese (8 ounces)
–  1 can of sweetened condensed milk (14 ounces)

Directions:
– Let the cream cheese sit at room temperature for an hour.
– Pour the heavy cream and vanilla extract into a mixing bowl.  Start on low speed, and work your way to high speed.  Whip on high for a few minutes until the cream forms stiff peaks.  Remove from the bowl and place in the fridge.
– Put the cream cheese into the mixing bowl.  Mix on medium speed until it’s smooth.  
– Add the condensed milk to the cream cheese.  Mix until smooth and liquid looking.
– Gently fold the whipped cream into the cream cheese mixture using a spatula.  Fold until everything is incorporated, smooth and kind of fluffy looking.  
– Pour the ice cream base into a freezer safe container.

Mix or swirl the cherries and 4 crushed graham crackers into the ice cream base.  Put the ice cream into the freezer for at least 4 hours.