While mine isn't really so much like blueberry pie as it is like cheesecake, I still think it's quite possibly the best ice cream I've made...although the caramel and Girl Scout Tag-a-long ice creams were pretty good...Those were both before the blog, and you better believe if I make them again they will be on here.
This ice cream was so rich and smooth and creamy. The blueberry flavor just popped, which also made it very refreshing.
Very loosely adapted from Healthy Cooking Magazine's Strawberry Cheesecake Ice Cream recipe
2 cups milk (half & half, whole, skim, whatever---the more fat, the creamier the result)
1 cup sugar
2 eggs, lightly beaten
1/2 cup plain yogurt
2 Tbl blueberry jam
1 tsp vanilla extract
12 oz cream cheese
8 oz blueberries
1/2 cup broken Nilla Wafers
1 Tbl lemon juice
- Heat milk to 175*. Stir in sugar until dissolved. Add eggs, whisking constantly. Cook and stir over low until the mixture reaches about 160* and coats the back of a spoon.
- Remove from heat and stir in yogurt, jam, and vanilla. Cook quickly by placing the pan in a bowl of ice water. Stir for 2 minutes. Press waxed paper onto the surface of the custard. Refrigerate several hours or overnight.
- In a large bowl, beat the cream cheese, blueberries, and lemon juice. until blended. Gradually beat in the custard mixture.
- Pour into ice cream maker and freeze according to manufacturer's directions. During the last 2 minutes, add Nilla wafers.
- When ice cream is frozen, transfer to freezer container and freeze for 2-4 hours before serving.
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