Blueberry Cheesecake Ice Cream

3 Sep

Treat yourself.

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Treat. Yo. Self.

 

Extravagant? Yes. Unnecessary? Probably. Did I go there? Youuu betcha.

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I’ll let you in on a secret, though– it’s totally worth it. The ice cream recipe is adapted from Leslie Newman‘s Once-a-Year Cheesecake Ice Cream and Leslie, kudos for your restraint.

I’d say I’m more a Once-a-Quarter gal. Treat yourself often.

Life is short, and besides, you deserve it!

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The ice cream itself is rich and creamy (I mean, the three main ingredients are cream), but the blueberries add just the right amount of balance.

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Also, layer the ice cream as you choose! I probably used about 2/3 of the blueberry sauce, but mix and layer to your desire. That’s what treat yourself is about.

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Just don’t be sad when it’s all gone.

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Blueberry Cheesecake Ice Cream

Makes about 1 quart

Ingredients

8 oz cream cheese, cold but softened

3/4 cup sugar

1/2 cup sour cream

1 cup heavy cream

1/4 tsp kosher salt

2 tbsp fresh lemon juice

1/4 tsp vanilla extract

Blueberry Sauce

2 cups blueberries

1/4 cup water

1/4 cup sugar

1 tbsp lemon juice

1/4 tsp cream of tartar

a splash of vanilla extract

Graham Cracker Crumble

4 grahams

1 tbsp melted butter, unsalted

Directions

In the bowl of a stand mixer with paddle attachment, take slightly softened cream cheese and beat on medium speed for 2-3 minutes until light and fluffy. Add the sugar 1/4 cup at a time and beat until just incorporated. Add sour cream and heavy cream and beat at medium speed, again until just incorporated. Add kosher salt, lemon juice and vanilla extract and mix thoroughly.

Take the bowl, cover and refrigerate for 2 to 12 hours, or until the mixture is very cold. While it chills, cook up the blueberry sauce. Take 2 cups of washed blueberries and combine in a medium saucepan with water, sugar, lemon juice, cream of tartar and vanilla extract. Cook over medium-high heat for 6-8 minutes, stirring occasionally. Remove from heat and let cool before covering and refrigerating, again until very cold.

Take your graham crackers and pulse to fine crumbs in a food processor. Slowly add melted butter, continuing to pulse as you pour it in. If you don’t have a food processor, you can also use a zip lock bag and smash them to crumbs before adding butter.

Once everything is chilled, take your mixer bowl and refit with whisk attachment. Mix the ice cream base on medium speed for 1-2 minutes, until the mixture is loosened and creamy. Pour the base into your ice cream maker and freeze according to manufacturer’s instructions. Once done, alternate layering ice cream, blueberry sauce and graham crackers to taste (I used about 2/3 of my blueberry sauce, but do what you feel!). Refreeze for four hours to make it really firm, or enjoy immediately!

Time

1 hour active, 2+ hours inactive

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