Pioneer Ice Cream (aka USU Centennial Ice Cream)
Ingredients:
4 oz cream cheese, softened
2 cups whipping cream
3 1/2 cups whole milk
1 egg, beaten
1 cup sugar
1/2 envelope unflavored gelatin (about 1 1/4 teaspoons)
1 1/4 cups instant nonfat dry milk
1/2 cup chopped dried sweetened tart cherries
1 cup coarsely crumbled honey graham crackers
1/4 cup English toffee bits
Method:
Gradually stir cream into softened cream cheese. Add whole milk and beaten egg.
Combine sugar, gelatin and dry milk; mix well. Stir into milk mixture. Place mixture in top of double boiler and, stirring constantly, heat to 165° F (this will pasteurize the egg - making it safe to consume). Cool quickly by placing pan in ice water and stirring mix while cooling.
Pour custard in ice cream freezer canister and freeze according to manufacturer’s directions. When ice cream is almost frozen, add chopped dried cherries, coarse crumbled graham crackers and toffee bits; continue to freeze. When ice cream is frozen, place in freezer or pack ice around canister to “ripen”/harden for 3-4 hours or (unless you can’t wait) enjoy immediately.
Notes:
Dr. Von Mendenhall developed Centennial Ice Cream at Utah State University Dairy Lab as a salute to Utah's Centennial. It is produced for special campus occasions when you will find it at the Aggie Creamery. The crackers, toffee, and cherries in a cheesecake base are symbols of Utah's Heritage. The cherries symbolize the many cherry trees along the Wasatch front reminding us of the toil necessary to beautify a dessert. The cheesecake base reflects the importance of the dairy industries to Utah's early development and future economic security. The English toffee pays tribute to European ancestors who trekked West seeking religious and political freedom. The honey graham crackers salute the stone grinding mills producing graham flour, one of the first commercial industries in Utah. And the honey (honey graham) is for industry in reference to the pioneer spirit of keeping busy in the Beehive state. Makes about 2 1/2 quarts.
*Use tart dried cherries which have been sweetened (as opposed to dried sweet dark cherries). Sweetened tart cherries are readily available in Utah, but if desired, chopped and drained maraschino cherries may be substituted. The ice cream will be pink and the bits of cherry will be softer.
