Tuesday, August 2, 2011

Blueberry Cheesecake Ice Cream

We went blueberry picking in late June and didn't get many berries at all, it was a disappointing trip to the patch. :(
Well, I had found this recipe in the Texas Co-Op Power monthly magazine and really wanted to try it so I used some blueberries we picked and some from the store.
Here is how it went...

Blueberry Cheesecake Ice Cream  Phyllis Kitten
2 cups fresh blueberries
11/2 cups sugar
2 packages (8 oz each) cream cheese
2 pints heavy cream
1 can (14 oz) sweetened condensed milk
Whole milk as needed

Cook blueberries and sugar until mixture reaches consistency of preserves, stirring constantly (about 30 minutes).  
Add cream cheese, heavy cream and condensed milk and cook until creamy.

 Pour mixture into prepared ice cream freeze and add whole milk as needed to fill line.
 Process until freezer stops.
 All the cousins had fun adding ice and rock salt while we waited!
Process until freezer stops. Remove dasher, pack and freeze one hour.

I didn't follow this recipe exactly.  I only had one brick of cream cheese and I think I only used one cup of sugar.  It was still very yummy!  We didn't pack and freeze it either, we ate is as soon as the ice cream maker stopped turning, it was creamy and smooth.

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