Wednesday, January 7, 2015

The Perfect Scoop's Blueberry Cheesecake Ice Cream

This is such a great homemade ice cream recipe!  It's also one of the creamiest ones ever, and still super simple.  Since it uses cream cheese, this doesn't need a custard base, which makes it super simple and time-saving.  I found this recipe in The Perfect Scoop, and I followed the recipe exactly for the ice cream, and only made a slight change to the blueberry sauce recipe.  Owen gave this an 8, my mother gave it a 7 (neither of them like blueberries), Noah and I gave it a 9, and my dad, for whom I made it, gave it a perfect 10.   We made 12 servings, and each serving was 197 calories.  Here's what to do:

8 oz cream cheese softened
1 lemon, zested
1 c sour cream
1/2 c half and half
2/3 c sugar
pinch of salt

Mix all the ingredients in a food processor until smooth.  Chill and churn in an ice cream maker.  Layer with the blueberry sauce.

2 c fresh or frozen blueberries (I used frozen
1/4 c sugar
1 1/2 t cornstarch
1 T water
1 T lemon juice
1/4 t vanilla

Heat the blueberries and sugar until the blueberries begin to release their juices.  Mix the cornstarch with the water and lemon juice until lump free, then stir the slurry into the blueberries.  Bring to a boil and then reduce the heat to a simmer and cook for a few minutes.  Remove from the heat and stir in the vanilla.  Chill and then mix into the churned cheesecake ice cream.

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