Desserts

Blueberry Cheesecake Ice Cream

257

The cheesecake flavor pairs incredibly well with the tartness of the berries and sort of "mellows" them out. It's a brilliant combination! I'm sure you will love it as much as my family did!! Let this become one of your signature Summer Time treats.

6
2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
8 oz. cream cheese
6 cups blueberries, fresh or frozen (thawed)
Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold. Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy! Makes about 2 1/2 quarts
Nutritions

Calories
932

Sodium
215mg
8% DV

Fat
62g
95% DV

Protein
11g
23% DV

Carbs
81g
27% DV

Fiber
6g
24% DV