Blueberry cheesecake ice cream

By tulawdog

Ingredients

• 1 1/2 cups blueberries, fresh or frozen
• 1/4 cup sugar
• 1 tsp cornstarch
• 6 oz cream cheese, room temperature
• 1/2 cup brown sugar
• 2 cups chilled heavy whipping cream
• 2 tsp vanilla

Preparation

Step 1

combine blueberries and sugar in a small saucepan and cook, stirring occasionally, over medium-high until berries burst. this could take around 10 minutes. add cornstarch and cook for 1 – 2 minutes until thickened. remove from heat and cool (a trip to the fridge or freezer and occasional stirrings speed up this process, or make-ahead, cover and chill).

in the bowl of a stand mixer, beat cream cheese and brown sugar until smooth. add 1/2 cup heavy cream and whip to incorporate, scraping sides of bowl if needed. add the remainder of the cream and vanilla and whip until stiff peaks form. (then, stop the mixer and take a taste! ohhh man)

spread half the whipped cream mixture into a 1-quart-or-so airtight container.. top with half the blueberry mixture.. the rest of the whipped cream, then remaining blueberries. swirl the ice cream to partially mix, using the blade of a knife. cover and freeze at least 6 hours, or overnight. you’ve made ice cream!