This ice cream is definitely a great way to use up blueberries. Cream cheese is mixed into whole milk to create the base and fresh blueberry.
This Blueberry Cheesecake Ice Cream is base mixture for the ice cream is rich and milky-sweet, and provides the perfect contrast to the tart sweetness of the blueberry sauce. Each bite of ice cream is like taking a cool, creamy bite of blueberry cheesecake. Not only is this delicious but it is so darn pretty! Blueberry cheesecake ice cream just had to be!
8 oz. cream cheese
2 cups whole milk
6 cups blueberries, fresh or frozen (thawed)
3 cups heavy cream
4 egg yolks
1 1/2 cups granulated sugar
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!