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Tuesday, July 15, 2008

Blueberry Cheesecake Ice Cream


Remember my 35 pounds of blueberries? They're still around, but now we have 3 cups less. This is the first ice cream recipe I have made that wasn't in the book that was included with the ice cream maker. This recipe came from cookinglight.com. It was a more time consuming than the other recipes we have tried, since I had to cook the eggs and the blueberries, wait for it to cool, etc. Not hard, but that meant we had to wait longer to eat it!

What I also didn't consider was the amount it would make. Yeah, it says right there in the first line of the recipe, but I didn't read. I should have made 1/2 recipe. Once it came time to pouring it in the ice cream maker, there was way too much (or our ice cream maker was just too small). So I had to make this ice cream in 2 batches. It has a really good cheesecake, creamy flavor and pretty, too! My favorite is still reese's peanut butter cup, but this is really good for a fruity flavor.

Source: CookingLight.com
This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.

Ingredients
2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water

Preparation
Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Yield
12 servings (serving size: about 2/3 cup)

Nutritional Information
CALORIES 268(26% from fat); FAT 7.8g (sat 4.4g,mono 2.3g,poly 0.5g); IRON 0.3mg; CHOLESTEROL 90mg; CALCIUM 49mg; CARBOHYDRATE 45.8g; SODIUM 100mg; PROTEIN 5.4g; FIBER 0.9g

3 comments:

Joelen said...

What a great flavor and recipe to use with your blueberries! I'm looking forward to seeing how you use the rest of them! :) The texture of the ice cream looks great!

Renea said...

Wow this looks great. I am definitely saving this recipe.

S for KC said...

Oh, I love homemade ice cream (I just made some cheesecake-flavored ice cream). But blueberry cheesecake ice cream sounds spectacular!

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