Cherry Cheesecake Ice Cream

• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 2 cans (14 ounces each) sweetened condensed milk
• 4 cups half-and-half cream
• 6 eggs, beaten
• 2 cups heavy whipping cream
• 3 cups granola without raisins
• 2 cans (21 ounces each) cherry pie filling

1. In a large bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
2. In a large saucepan, heat the half-and-half to 175u0b0; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160u0b0 and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream cheese mixture (mixture will be thin).
3. Divide the granola between two greased 13-in. x 9-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight.

cream cheese, lemon juice, vanilla, condensed milk, cream, eggs, heavy whipping cream, granola without raisins, cherry pie filling

Taken from www.tasteofhome.com/recipes/cherry-cheesecake-ice-cream/ (may not work)