Delicious Blueberry Cheesecake Ice Cream
You will love this blueberry cheesecake ice cream. It’s made with fresh blueberries and cream cheese. Imagine a hybrid of cheesecake and ice cream. Serve homemade cheesecake ice cream during blueberry season. This blueberry cheesecake ice cream recipe is what your summer needs!
Servings: 10
Equipment
Ingredients
- 2 Cups whole milk
- 3 Cups heavy cream
- 1 1/2 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 asdie.
- 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 place in the freezer to harden.
Notes
Recipe makes enough for about 1.5 regular sized 9×5 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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
