Blueberry Cheesecake Ice Cream

By Texaschef11

Ingredients

• 3/4 C sugar
• 3 oz. 1/3-less-fat cream cheese (also known as neufchatel)
• 2 large egg yolks
• 1 1/2 C 2% milk
• 1 C half-and-half
• 1 1/2 C fresh blueberries, coarsely chopped
• 1/8 C powdered sugar
• 1/8 C water
• 6 graham crackers, crumbled

Details

Servings 1

Preparation

Step 1

You might want to consider starting this recipe the day before you want to indulge. Only because there’s lots of waiting time. And it’s not fun to wait when all you want to do is stick your spoon into a big scoop of homemade ice cream.

Start off by combining the sugar, cream cheese, and egg yolks into a large bowl.

Beat them with a mixer (I used a hand mixer) at a high speed until they’re nice and smooth.

Now, in a medium heavy saucepan, combine the milk and half-and-half. Bring the mixture a boil. 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.

Now 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, until the mixture reaches 160 degree when tested with a thermometer. Make sure you’re stirring the whole time.

Now you’ll want to cool the mixture by putting the pan in an ice-filled bowl (I used ice packs in my bowl, too, and made sure the pan was surrounded). Stir occasionally.

While the mixture is cooling, make sure your beautiful blueberries are all chopped.

Now, in a small saucepan, combine the blueberries, powdered sugar, and water.

Bring to a boil and then reduce the heat and simmer for about 10 minutes.

Let the mixture thicken a bit and stir frequently. Now set this mixture aside to cool as well.

Once both of your mixtures are completely cooled, you can stir the blueberry mixture into the milk mixture.

Mix it all up and then chill in your fridge for a bit. The longer you can chill the mixture, the better; but try to chill it for at least 3 hours. If you want to keep it in the fridge overnight, that’s great, too.

When it’s nice and cold, process it in your ice cream maker according to the manufacturer’s instructions.

When the ice cream is almost done processing, add the graham cracker pieces in.

Then put it in a separate container and pop it in the freezer, for at least 3-4 more hours. Again, overnight would be great, too.