Cherry Cheesecake Ice Cream

In a large mixing bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.

In a large saucepan, heat the half-and-half to 175°; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° 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).

Divide the granola between two greased 13-in. x 9-in. x 2-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight.