Blueberry Cheesecake Ice Cream
If you are a fan of cheesecake you should try this blueberry cheesecake ice cream recipe. Other berries or fruit could easily be substituted, too.
- 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
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.
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
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.