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Blueberry Cheesecake Ice Cream
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- #90692
Cream cheese in this ice cream gives it a rich cheesecake-like flavor and creamy texture.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cups granulated sugar
3/4 cup reduced 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
directions
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 degrees F, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
Combine blueberries, powdered sugar, and 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.
added by
collegemom
nutrition data
268 calories, 8 grams fat, 46 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 15, 2011
Rich, creamy and PURPLE! Loved this ice cream - and loved that it used lower fat ingredients. Very easy to make and so tasty.