Blueberry Cheesecake Ice Cream |
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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 4 |
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This is the absolute best blueberry cheesecake ice cream recipe out there, and it may even be the best ice cream recipe period! Don't let all of the steps in this recipe scare you off - it's a little time consuming compared to some of the more simple ice cream recipes out there, but TRUST ME it is well worth it! Ingredients:
2 cups blueberries (fresh or frozen) |
1/4 cup powdered sugar |
2 tablespoons water |
1 cup sugar |
6 ounces light cream cheese, softened |
2 egg yolks |
1/2 cup 2% low-fat milk |
1/2 cup heavy whipping cream |
1 cup half-and-half cream |
2 tablespoons irish cream (optional) |
1 graham cracker pie crust (pre-made) |
Directions:
1. Place the graham cracker pie crust in the freezer.
2. In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a light boil, and then simmer on low for 10 minutes. Remove from heat and allow to cool.
3. While the blueberries are heating, in a large saucepan combine milk, cream, and half and half. Bring to a light boil and then remove from heat.
4. In a large bowl, beat egg yolks for 1-2 minutes. Add sugar and mix well, and then add the cream cheese and mix well until smooth.
5. After the milk mixture has cooled slightly, very slowly pour 1/4 of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. After a minute, add another 1/4 of the milk to the egg mixture and beat for another minute. Then add the tempered egg mixture back into the hot milk mixture.
6. Over medium-low heat, and stirring very often, heat to 160 degrees (use a candy thermometer), and then promptly remove from the heat. DO NOT ALLOW IT TO BOIL, OR YOU WILL END UP WITH COOKED EGG CHUNKS IN YOUR MIXTURE!
7. Place the pan in a ice bath in the sink and allow the mixture to cool to room temperature.
8. Add the cooked blueberries (and all of the liquid) to the custard mixture and stir until the entire mixture is blue, then cover the mixture and place it in the refrigerator for 1-3 hours (or in the freezer for 1 hour).
9. While the ice cream mixture is chilling, break the frozen pie crust into small 1/2 chunks. You don't want too put small crumbs into the ice cream because then it will give it a grainy texture, so keep the large chunks separate from the small crumbs. You will only need to use about 1/2 of the pie crust, but you can use more or less depending on how much crust you want in your ice cream. Return the pie crust chunks to the freezer until the ice cream batter is chilled.
10. After the mixture is chilled, place it in your ice cream maker and allow to mix for 20-25 minutes (or follow the mixing instructions for your particular machine). While the ice cream is mixing, add 2 Tbsp of Bailey's Irish Cream (optional). This will help keep your ice cream from over-freezing in the freezer, and instead it will remain nice and creamy. It also adds a nice subtle flavor to the ice cream!
11. Once the ice cream has reached soft serve consistency, slowly add the frozen pie crust chunks. Do not over-mix after you add the pie crust chunks or it will turn them into crumbs and ruin the creamy texture of the ice cream. You just want to continue to mix it enough to completely mix in the pie crust chunks.
12. Remove the ice cream from your machine in place it in an air-tight container and allow to freeze for at least 2-3 hours before eating.
13. Enjoy some of the best homemade ice cream known to man (or woman)! =).
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