Tuesday, October 1, 2013

Blueberry Cheesecake Ice Cream

This is currently my absolute favourite flavour of homemade ice cream for two reasons: it tastes amazing and this recipe makes enough for a double batch in my ice cream maker. It takes a fair bit of work to make ice cream, so if there's more for us to enjoy, that's fantastic.


2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
8 oz. cream cheese (1 block)
6 cups blueberries, fresh or frozen (thawed)

1. Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and cream to boiling point, slowly pour a small amount on egg yolks to temper. Pour the remaining over the yolks and sugar.
2. Stir well, then pour back into the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
3. Remove from heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
4. Process in an ice cream maker until it has reached soft-serve consistency and almost doubled in size.
5. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden (about 2 hours). Makes about 2 1/2 quarts.

I used skim milk (we don't normally buy whole milk at my house) but that worked fine.
The most frustrating part of this recipe was having the cream cheese completely melt and incorporate. I ended up having to strain the entire mixture to get out the lumps to ensure a smooth consistency. Next time around, I'll probably warm the cream cheese to room temperature and mash it with my spatula before adding it to the warm custard mixture so it incorporates faster.
You must mash your blueberries or you'll end up with little frozen blueberry balls in your ice cream.

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