Who doesn’t love homemade ice cream? When you team it with the flavors of blueberry cheesecake, can any resist?
- 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
- In a large bowl, mic the first 3 ingredients, use a mixer and beat it at high speed until it is smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat.
- Gradually hot milk mixture to cheese mixture, a spoonful at a time (being careful to temper the mixture & not ‘cook’ the egg), stirring constantly with a whisk until all has been incorporated. 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. Refrigerate several hours until mixture is very cold.
- 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.
Sprinkle graham cracker crumbs on top to complete the cheesecake theme!
Nutritional Information per serving:
Serving size: 2/3 cup
Calories per serving: 268
Fat per serving: 7.8g
Fiber per serving: .9g
Protein per serving: 5.4g
Cholesterol per serving: 90mg
Carbohydrates per serving: 45.8g