Cherry Cheesecake Ice Cream

• 360 grams low-fat cream cheese cut into 1.5 cm pieces, at room temperature
• 1 can (420 grams) fat free sweetened condensed milk
• 1,5 cups fat free half-and-half
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure lemon extract
• 1/2 teaspoon pure almond extract
• 1 can (630 gram) cherry pie filling
• Half-and-half is a term used to describe 1/2 cup of milk and 1/2 cup of full cream

1. Strain 1 can (630 grams) Cherry Pie filling, reserving the sauce and cherries separately.
2. 360 grams low-fat cream cheese cut into 1.5 cm pieces, at room temperature 1 can (420 grams) fat free sweetened condensed milk 2 cups fat free half-and-half 2 teaspoons pure vanilla extract 1 teaspoon pure lemon extract 1/2 teaspoon pure almond extract Half-and-half is a term used to describe 1/2 cup of milk and 1/2 cup of full cream.
3. Place cream cheese and sweetened condensed milk in a medium bowl. Blend, using a hand mixer on medium speed, until smooth and creamy with no visible lumps. With the mixer on low speed, stir in half-and-half-, vanilla, lemon and almond extracts. Stir until smooth. (For best results, refrigerate for 2 hours or longer.)
4. Pour mixture into mixing bowl of ice cream maker. Place mixing paddle in lid; place lid/mixing arm on unit. Set timer for 35 to 45 minutes for "soft" ice cream or 45 to 60 minutes for "hard" ice cream and let mix until thickened.
5. Five minutes before the ice cream is ready, add % cup of the cherries through the opening.
6. When ice cream is mixed, transfer to a resealable container, layering the remaining cherries in dollops as the ice cream is placed in the container. Stir gently to swirl in and distribute. Freeze for 2 hours or longer before serving. Remove from freeze,r 10 minutes before serving.

lowfat cream cheese, condensed milk, vanilla, lemon, almond, cherry pie filling, milk

Taken from www.epicurious.com/recipes/member/views/cherry-cheesecake-ice-cream-50087700 (may not work)