homemade blueberry cheesecake ice cream

after making this once a couple of weeks ago, i felt like i couldn't breathe until i had another bowl of it. i'm on my second batch now, and a major addiction is underway. this recipe does have egg yolk, but you cook it like a custard, so don't be afraid. i have a serious egg yolk aversion (ew! runny yellow yolks chasing me! the nightmares!) and if i love this stuff, you will too. i like a bit more sugar, and lots more cream, than the gals and cooking light, (of course more than cooking light!) homemade blueberry cheesecake ice cream. (running to my freezer to scoop another bowl. the addiction, o, you will see.)

homemade blueberry cheesecake ice cream
recipe from cooking light, posted by our best bites, adapted by rachelle

1 1/4 cups sugar
6 ounces cream cheese, softened
4 egg yolks
1 cup cream
1/2 cup milk
1 1/2 cups half and half
3 cups fresh or frozen blueberries
1/4 cup powdered sugar
1/4 cup water
1 graham cracker crust

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. Chill mixture overnight or in freezer for one hour. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. In the last 2 minutes of freezing, add graham cracker crust, broken into large pieces. Let it mix through, then spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm. (I prefer it frozen overnight.)

* you can go crazy with the dairy. you can do 2 cups milk, 1 cup half and half, or 2 cups cream 1 cup milk, whatever. get nuts with your combos. just use enough butterfat to not have icy ice cream. so don't get too crazy with the milk. go crazy with the cream.


  1. Thank you, Rachelle, for your your nice comments! And yes, the blueberry cheesecake ice cream is so good. Ugh. Now I'm thinking about it again. Off to buy more blueberries... :)




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