This ice cream is so rich. It is a little labor intensive, but well worth the work. This recipe is from Cooking Light magazine July 2006. I halved the recipe.
Blueberry Cheesecake Ice Cream
- 2 cups granulated sugar
- 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
- 4 large egg yolks
- 3 cups 2% reduced-fat milk
- 1 cup half-and-half
- 3 cups fresh blueberries, coarsely chopped
- 1/4 cup powdered sugar
- 1/4 cup water
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. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.