Blueberry Cheesecake Ice Cream
- Ready In:
- 3hrs 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 2 cups granulated sugar
- 6 ounces cream cheese, softened
- 4 large egg yolks
- 3 cups 2% low-fat milk
- 1 cup half-and-half
- 3 cups fresh blueberries, coarsely chopped
- 1⁄4 cup powdered sugar
- 1⁄4 cup water
directions
- Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
- Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
- Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
- Kitchen Notes - This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.
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