Blueberry Cheesecake Ice Cream
This homemade ice cream is inspired by blueberry cheesecake. With a velvety custard base and fresh fruit mixed in, it's rich and tangy with a hint of tartness. A perfect dessert for hot days or special nights.
Servings: 10
Equipment
- Electric Mixer or Stand Mixer with Whisk Attachment
- Wooden Spoon or Spatula
- Loaf Pan 5 x 9-Inch, Plus Another Smaller Container
Ingredients
- 2 Cups whole milk
- 3 Cups heavy cream
- 1 ½ Cups granulated sugar
- 4 egg yolks
- 8 Ounces cream cheese
- 6 Cups blueberries fresh
Instructions
- Whisk the egg yolks with the sugar in a bowl. Set aside.
- In a saucepan on medium heat, bring the milk and the cream to boil, slowly pour a small amount on the egg yolks to temper. Then, 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.
- Remove from the heat and whisk in the cream cheese until 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. In my ice cream maker, this took about 30 minutes.
- Mash blueberries lightly, then mix in with ice cream and transfer into a loaf pan and, if you have excess ice cream, into a second container too.
- Cover with plastic wrap, and place in the freezer for about 6 hours to set firm.
Notes
Chill the base fully: Cold custard churns better and gives a smoother texture.
Use fresh berries: Ripe blueberries give the best flavor and color.
Don’t overcook the custard: Remove it once it coats the back of a spoon.
Mash berries lightly: This keeps nice chunks and prevents the mixture from turning purple.
Use a second container: The recipe makes enough for about 1 ½ regular sized 9 × 5-inch loaf pans, so have an extra container on hand for what doesn’t fit in the loaf pan.
Use fresh berries: Ripe blueberries give the best flavor and color.
Don’t overcook the custard: Remove it once it coats the back of a spoon.
Mash berries lightly: This keeps nice chunks and prevents the mixture from turning purple.
Use a second container: The recipe makes enough for about 1 ½ regular sized 9 × 5-inch loaf pans, so have an extra container on hand for what doesn’t fit in the loaf pan.
Nutrition
Calories: 565kcal | Carbohydrates: 54g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 206mg | Sodium: 126mg | Potassium: 225mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1585IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 1mg
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