Blueberry Cheesecake Ice Cream
A completely decadent Blueberry Cheesecake Ice Cream that's actually a little bit lighter than the average ice cream? Yes! Plus, this ice cream is an absolutely gorgeous color and packed with fresh blueberry flavor.
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Makes: 1 ¼ quarts ice cream
Ingredients
- ¾ cup granulated sugar
- 3 oz. ⅓-less fat cream cheese (also known as neufchatel)
- 2 large egg yolks
- 1 ½ cups 2% milk
- 1 cup half-and-half
- 1 ½ cups fresh blueberries, coarsely chopped
- ⅛ cup confectioners' sugar
- ⅛ cup water
- 6 graham crackers, crumbled
Instructions
- In a large bowl with a hand mixer, combine sugar, cream cheese, and egg yolks and beat at high speed until smooth.
- In a medium heavy saucepan, combine milk and half-and-half. Bring the mixture just to a boil and then remove the pan from the heat.
- Add half of the hot milk mixture to the sugar/cream cheese/egg mixture, while stirring constantly with a whisk to combine. Return this milk/sugar/cream cheese/egg mixture back to the saucepan with the remaining milk in it.
- Cook over medium-low heat for about 5 minutes, stirring the whole time, until the mixture reaches 160 degree when tested with a thermometer or until it coats the back of a wooden spoon.
- Pour mixture into a heat-proof bowl and place the bowl in an ice bath (another larger bowl filled with ice) or in the fridge so it can cool.
- While ice cream is cooling, prepare the blueberry sauce. In a small saucepan, combine blueberries, confectioners' sugar, and water. Bring to a boil and then reduce the heat and simmer for about 10 minutes, stirring frequently. Remove saucepan from heat and let mixture cool.
- When milk and blueberry mixtures are both cooled, stir blueberry mixture into milk mixture. Place mixture in fridge to chill for at least 3 hours.
- Process ice cream in ice cream maker according to manufacturer's instructions. When the ice cream is almost done processing, add the graham cracker pieces in.
- Scoop ice cream into airtight containers and let chill in freezer for another 2 hours.
Notes
- Recipe adapted from Cooking Light.
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