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Blueberry Cheesecake Ice Cream Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 6 hours 45 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This creamy and luscious Blueberry Cheesecake Ice Cream combines the rich flavors of cream cheese and fresh blueberries in a smooth, homemade ice cream base. Perfectly balanced with a touch of sweetness and a velvety texture, this recipe is ideal for berry lovers looking for a refreshing dessert that mimics cheesecake in a frozen delight.

Ingredients

Dairy Base

  • 2 Cups whole milk
  • 3 Cups heavy cream
  • 8 Ounces cream cheese

Sweeteners and Eggs

  • 1 ½ Cups granulated sugar
  • 4 egg yolks

Fruit

  • 6 Cups blueberries (fresh)

Instructions

  1. Whisk Eggs and Sugar: In a bowl, whisk together the egg yolks and granulated sugar until well combined and slightly creamy. Set this mixture aside for tempering.
  2. Heat Dairy: In a medium saucepan over medium heat, bring the whole milk and heavy cream to a gentle boil, stirring occasionally to prevent scorching.
  3. Temper Eggs: Slowly pour a small amount of the hot milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
  4. Combine Mixtures: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream.
  5. Cook Custard: Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Do not let it boil to avoid scrambling the eggs.
  6. Add Cream Cheese: Remove the saucepan from heat and whisk in the cream cheese until the mixture is smooth and fully incorporated.
  7. Cool Mixture: Allow the custard to cool to room temperature, then cover and refrigerate until thoroughly chilled.
  8. Churn Ice Cream: Pour the chilled custard into your ice cream maker and process according to the manufacturer’s instructions until it reaches a soft-serve consistency and roughly doubles in volume, about 30 minutes.
  9. Prepare Blueberries: Lightly mash the fresh blueberries to release some juice but keep some whole for texture.
  10. Mix Blueberries with Ice Cream: Gently fold the mashed blueberries into the churned ice cream. Transfer the mixture into a loaf pan or container for freezing.
  11. Freeze to Set: Cover the container(s) tightly with plastic wrap and freeze for approximately 6 hours or until the ice cream is firm.

Notes

  • Ensure the custard thickens properly on the stove to achieve a creamy consistency in the ice cream.
  • Tempering the eggs with warm milk is crucial to prevent scrambled eggs.
  • Use fresh blueberries for the best flavor; frozen can be used but may affect texture.
  • Allow sufficient freezing time for the ice cream to set firmly.
  • If you don’t have an ice cream maker, you can freeze the mixture in a container, stirring every 30 minutes until firm to mimic churning.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-cheesecake-ice-cream-recipe/