This year we got together with some friends for fireworks and ice cream. I brought some homemade blueberry cheesecake ice cream and angel food cake, and my friend had strawberries and two other types of ice cream. This homemade blueberry cheesecake ice cream was SOOOOO delicious! It is from this months edition of Cooking Light Magazine.
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.
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
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)
Nutrient();NUTRITION PER SERVING
CALORIES 268(26% from fat); FAT 7.8g (sat 4.4g,mono 2.3g,poly 0.5g); PROTEIN 5.4g; CHOLESTEROL 90mg; CALCIUM 49mg; SODIUM 100mg; FIBER 0.9g; IRON 0.3mg; CARBOHYDRATE 45.8g
Julianna Grimes Bottcher
PublicationAppearance();Cooking Light, JULY 2006