Blueberry cream cheese ice cream

I ran across this recipe on Pinterest, and since I had bought heaps of blueberries in peak season and wanted to try a blueberry ice cream recipe, I gave it a shot. It called for swirling in crumbled graham crackers at the end to further mimic the cheesecake effect, but I opted not to for texture reasons.

Blueberry cheesecake ice cream

Adapted from JoytheBaker.com

Ingredients

1 cup fresh blueberries

¼ cup granulated sugar

2 teaspoons cornstarch

¼ cup water

1 tablespoon lemon juice

Pinch of salt

1 8-ounce package cream cheese, softened

1 cup whole milk

1 cup whipping cream

1 cup lightly packed light brown sugar

¼ teaspoon salt

1 tablespoon bourbon

Method

Stir together blueberries, granulated sugar, cornstarch, water, lemon juice and pinch of salt in a small saucepan over medium-low heat. Cook, stirring frequently, until berries burst and the mixture thickens. Remove from heat. Cool in refrigerator. (Can be made a day ahead.)

Combine cream cheese, milk, cream, brown sugar, ¼ teaspoon salt and bourbon in a food processor until smooth. Transfer to an ice cream maker and process according to the ice cream machine instructions. The standard size Cuisinart model took about 25 minutes.

Transfer into a freezer-safe bowl. Add blueberry mixture and swirl it in. Chill in freezer.

Rating: In my food diary I not infrequently note whether a new recipe is CR, meaning company rated. The only reason not to make this recipe for company is it’s hard to discreetly lick the bowl. Very reminiscent of cheesecake without the crust, and very tasty indeed. Nice creamy texture, and not overly sweet. Next year I’m making more than one batch of this during blueberry season.