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Blueberry Cheesecake Ice Cream Recipe! #tipit
Food & Drink
For the Cheesecake Ice Cream
1 (8-ounce) package cream cheese, at room temperature
1 cup whole milk
1 cup heavy whipping cream
1 cup light brown sugar, lightly packed
1/4 teaspoon salt
1 tablespoon bourbon (optional but delicious)
For the Blueberry Sauce
1 cup fresh blueberries
1/4 cup granulated sugar
2 teaspoons corn starch
1/4 cup water
pinch of salt
1 tablespoon fresh lemon juice
1 heaping cup crumbled Graham Crackers
To make the ice cream, combine the cream cheese, milk, cream, brown sugar, slat, and bourbon (if using), in the bowl of a large food processor fitted with a blade attachment.
Blend on high speed until smooth. Depending on how softened your cream cheese was, there may be a few flecks of cream cheese remaining in the combined mixture. That's ok!
Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer's instructions, usually about 30 to 45 minutes.
While the ice cream is churning, make the blueberry sauce. In a small saucepan stir together blueberries, sugar, cornstarch, water, salt, and lemon juice over medium-low heat. Stir until the berries burst and the juices have thickened, about 5 minutes. Remove from heat. Place in a small bowl and allow to rest in the refrigerator while the ice cream churns.
When ice cream in done churning, quickly spoon it into a freezer safe container. Add the blueberry sauce and swirl to combine. Add crumbled graham crackers and lightly stir in.
Allow ice cream to rest in the freezer for at least 4 hours. Overnight is best. Ice cream will last for 1 week in the freezer.