Thursday, August 2, 2012

Blueberry Swirl Cheesecake Ice Cream (Egg Free!)

Seriously, this is the best ice cream I have had in a long time!  You must try this!  Eating it in a waffle cone was the perfect touch as well. (And, sorry, just because this has blueberries in it does not make it healthy.  This treat falls under the not-so-healthy category but is well worth it!)  The original recipe was actually for strawberry swirl cheesecake (which I will be trying too soon) but I had leftover blueberry sauce in my freezer from the blueberries and cream oatmeal that I thought I'd use up.  I don't know how much sauce I used in the ice cream mixture.  I just eyeballed it until it looked like it had enough.


Blueberry Swirl Cheesecake Ice Cream
From Egg Free Bakery, slightly adapted from A cook's quest

1/2 pint heavy cream
8 oz sour cream
8 oz cream cheese, softened (I lightened it up and used Neufchatel)
2 Tbl. fresh lemon juice
3/4 cup sugar
1/2 tsp vanilla

Blueberry Sauce
1 cup granulated sugar
2 Tbsp cornstarch
1 cup cold water
2 cups fresh or frozen blueberries
1 1/2 Tbsp lemon juice

For the ice cream, in a mixing bowl with and electric mixer, beat the cream cheese and sugar until smooth.  Add the sour cream, mix until well combined. Add the heavy cream, lemon juice and vanilla mixing until it is very thick.  Cover and chill 2-3 hours or over night.

For the sauce, in a medium saucepan whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Store sauce in the fridge until ready to use.

When ready to use, take the chilled mixture out and beat until creamy.  Pour into your ice cream mixer and follow the manufacturer’s instructions. When the ice cream is set, scoop out some of the ice cream into a bowl.  Pour on some of the blueberry sauce.  Add more ice cream and repeat the blueberry sauce.  Once you have all the ice cream in the bowl with the desired amount of sauce use a offset spatula or butter knife to kind of swirl the blueberry throughout.  Place in the freezer to hard set the ice cream or eat immediately if you like a soft serve.

** Make Ahead tip: make the blueberry sauce ahead of time.  Store in the fridge up to 1 week, or freeze and pull out the day before when ready to use.



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