Monday, August 12, 2013

Blueberry Cheesecake Ice Cream



Here is recipe #2 in all things blueberry!  I still have blueberries in the refrigerator so please stay tuned for more recipes.  This is just a quick post for today.  The ice cream speaks for itself.  The recipe was found in a Cooking Light magazine.  I changed the recipe so it wasn’t so “light”. Please excuse the drips of ice cream on the side of the bowl.  I was super anxious to eat this and I forgot to clean up the edges.  I am sure the “light” version is just as good.  I had whole milk and heavy cream in the refrigerator so I used them.   I will give both versions so you can decide which one you would like to make.  Enjoy!

Also, the ice cream in this picture is the same ice cream in the bottom picture of the post.  I think the lighting in to one on top is quite different.

Blueberry Cheesecake Ice Cream

1 cup granulated sugar

3 ounces cream cheese, softened (use 1/3-less-fat cream cheese)

2 large egg yolks

1 1/2 cups whole milk (use 2% milk)

1/2  cup heavy cream (use half and half)

1 1/2 cups fresh blueberries, coarsely chopped

1/4 cup powdered sugar

1/4 cup water

1 package of graham crackers , smashed into coarse crumbs



1.  Combine first 3 ingredients in a bowl of  a stand mixer.  You can also use a hand held beater.  Beat on high speed until smooth.


2.  Combine milk and cream in a saucepan on the stove and  bring to an almost  boil.  Cut the heat, just before it starts to boil.


3.  Gradually add half of  the hot milk mixture to the cream cheese mixture, stirring constantly with a whisk.  Return the cheese mixture to the remaining milk mixture in the pan and cook over medium heat.  Keep stirring until the the liquid coats the back of a wooden spoon. 


4.  Remove from heat and place in an ice bath to cool.  It helps to employ a child to stir the cream mixture while you are doing the next step.


5.  Combine the blueberries, powdered sugar and water in a small sauce pan.  Bring to a boil.  Reduce heat and simmer for 10 minutes or until the mixture slightly thickens.  Cool completely in an ice bath.



6.  Stir blueberry mixture into cream mixture and pour into the bowl of your electric ice cream machine.  Follow the freezing instructions.


7.  Just before the mixture freezes solid, fold in the graham crackers.  No you have a blueberry cheesecake ice cream, complete with crust.


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