Tuesday, July 27, 2010

Cheesecake Ice Cream with Blueberry Ripple

I have severely mixed feelings about this ice cream....and I went to a lot of trouble to have them.  I was craving cheesecake ice cream (minus the crust component--ick!).  My ice cream "bible" had a recipe, yet I was lacking one of the main ingredients and I didn't want to haul the kids to the store just for a single item.  So, I went in search of another recipe on the internet.....  I probably should have waited until I went to the store.  *Sigh*  I learned a pretty important lesson with this recipe, however.  The ice cream batter must be thoroughly chilled, perhaps even chilled overnight, before churning it.  (Which I knew before, but I guess I thought that this time would be a bit different).  Ooops.  My lukewarm batter melted the liquid inside my ice cream maker faster than my ice cream maker could freeze my batter.  So, I stuck the churned-yet-not-ice cream-batter into the freezer, froze it, later removed it and thawed it a bit, then re-churned it.  The results?  Yes, ice cream.  But a bit icy.  Yet flavorful and cheesecake-y.  You know.  Deep down, I really think that a custard based ice cream is the way to go.  Every time.  Even though it is a bit of extra work.  So, I post this recipe with a bit of trepidation.  It definitely has the makings to produce a yummy ice cream.  Just follow all the instructions!  :)  I'm still going to try David Lebovitz's cheesecake ice cream recipe.  Now I guess I just have something to compare it to.  

Cheesecake Ice Cream with Blueberry Ripple

adapted from MyRecipes
1 1/2 cups granulated sugar
6 ounces cream cheese, softened
4 large egg yolks
4 cups whole milk

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.  Cool thoroughly in refrigerator before churning.

Blueberry Sauce
adapted from "The Perfect Scoop" by David Lebovitz

2 cups blueberries, fresh or frozen
1/4 cup sugar
1 1/2 tsp. cornstarch
1 tbl. cold water
1 tbl. freshly squeezed lemon juice

In a medium saucepan, heat the blueberries and sugar until the berries begin to release their juices.  Mash the blueberries a bit with a wooden spoon or a potato masher.  Mix the cornstarch with the cold water and lemon juice until lump-free, then stir the slurry into the blueberries.

Bring to a boil, then reduce the heat to a simmer and cook for 1 minute.  Remove from heat.  Chill (or serve at room temperature as a sauce/topping).

To Make the Ice Cream:
Pour cheesecake ice cream batter into your ice-cream maker; freeze according to manufacturer's instructions.

Layer ice cream and blueberry sauce into a freezer-safe container; cover and freeze for 1 hour or until firm.


  1. Are you a fan of coconut? My favorite ice cream right now is a SUPER easy chocolate coconut made from 1 can of coconut milk, 4 T. cocoa, and 1/3 c. sugar. So simple and SOOOOO yummy! I'm thinking of trying it with just coconut milk, sugar, and some vanilla. Coconut milk is my new favorite ice cream ingredient!

  2. I love the flavor of coconut--El Hub isn't a fan of the texture, but he will go for the flavor! That sounds yummy!!


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