Blueberry Cheesecake Ice Cream

There truly is nothing better than homemade ice cream.   This is one of my favorite summer ice cream recipes that I tend to make every summer when the blueberries are in season.   

Blueberry Cheesecake Ice Cream

By Julianna Grimes Bottcher (Cooking Light, July 2006)

Ingredients

·                                 2 cups granulated sugar

·                                 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened

·                                 4 large egg yolks

·                                 3 cups 2% reduced-fat milk

·                                 1 cup half-and-half

·                                 3 cups fresh blueberries, coarsely chopped

·                                 1/4 cup powdered sugar

·                                 1/4 cup water

Preparation

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.

Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Note: This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.

My version

For my version I pretty much follow the recipe except, I use 2 cups of heavy cream and 2 cups of low-fat milk (vs. 3 cups of low-fat milk and 1 cup of half-and-half).   I also add 2 Tbps. of vodka.  Yes, you read that correctly.   That is a little cooking tip I picked up in Italy. It helps prevent the ice cream from freezing solid; therefore making it creamier.  I also make the whole recipe (instead of halving it) and just end up having to make two separate batches using my Cuisinart countertop ice cream maker.  

I serve my ice cream with Almond Florentines (crisp almond cookies that are to die for) to add some additional texture.  

Almond Florentines

Ingredients

·                                 1/4 cup (1/2 stick) unsalted butter

·                                 6 tablespoons sugar

·                                 1/4 cup heavy whipping cream

·                                 2 tablespoons plus 1 teaspoon all purpose flour

·                                 3/4 cup sliced almonds

Preparation

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.  Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets. 

Do ahead: Can be made 1 day ahead. Store in an airtight container at room temperature.
 

The last time I made the ice cream a couple weeks ago, I ran out of time and ended up buying Dark Chocolate Almond Laceys at Trader Joe’s.  That did the trick just as well.   
 

  

Ice Cream Sandwiches    

(photo by: Sang An)

Personally, I like to just serve the cookies on the side but you can also use them to make ice cream sandwiches.    How fun!   Let the ice cream sit out for about 10 minutes to soften.  Place 6 cookies, flat side up, on work surface.  Mound ¼ cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.  I’m also sure you could make them on-the-fly without freezing in advance.   

If you have an ice cream maker, you should definitely try this recipe.  If you don’t have an ice cream maker, you should go out and buy one.