Thursday, March 11, 2010

Blueberry Cheesecake Ice Cream Recipe

"After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right," relates Melissa Symington from Neche, North Dakota.Ingredients

* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/2 cup water
* 1-1/4 cups fresh or frozen blueberries
* 1 tablespoon lemon juice

* 2-1/4 cups graham cracker crumbs (about 36 squares)
* 2 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup butter, melted

* 1-1/2 cups sugar
* 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
* 1 quart heavy whipping cream
* 2 cups milk
* 2 teaspoons vanilla extract


* In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
* In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
* Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

* Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.


Post a Comment


Only Ice Cream Copyright © 2009