Blueberry Cheesecake Ice Cream
- 2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon lemon juice
- 1 (14 oz.) can sweetened condensed milk
- 1 (8 oz.) pkg. cream cheese
- 1/2 cup half & half (keep chilled until ready to use)
- 1/2 cup sour cream
To make the blueberry sauce, heat the blueberries and granulated sugar in a medium nonreactive pan over medium-high heat until the blueberries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until the mixture is lump-free. Then stir the cornstarch mixture into the blueberries. Bring mixture to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from the heat and chill thoroughly. This step can be done days in advance of making your ice cream.
To make the ice cream base, combine the remaining ingredients (sweetened condensed milk through sour cream) in a blender or food processor. Cut the cream cheese into small pieces to aid smooth processing. Cream the ingredients together to make a smooth, lump-free mixture. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
To get the blueberry ribbon in the ice cream, spread half of the cheesecake ice cream onto the bottom of a bread loaf pan. Spread 1 cup of the blueberry sauce over the ice cream. Then gently spread the remaining ice cream over the top of the blueberry sauce. Then, use a butter knife or spatula to drag ribbons through the ice cream to your liking. Freeze the ice cream for at least 3 hours to firm it up. Scoop with a slightly warmed ice cream scoop for best results.
- Yields: About 3 cups
- Preparation Time: Several hours