To whomever invented ice cream I owe a big thank you. It has been my favorite dessert since day one. It may come as a shock that I have never attempted to make ice cream from scratch before. But there is a first time for everything. During our annual family vacation to Maine I set my mind on blueberry ice cream.
If you have been following my blog at all, you know Maine blueberries are my favorite and have the most flavor by far. The recipe I used called for a blueberry sauce, which I decided to double and use the extra for my yogurt in the morning (best decision ever). The recipe was also kicked up a notch by adding cream cheese—thus making is all the more creamer and reminiscent of cheesecake. Yum.
As it turns out, making homemade ice cream isn’t all that difficult if you have an ice cream maker on hand (which, thank God, I did). Pretty basic stuff pouring in sugar, milk and cream, and forgetting all about that time you were working for a bikini body. And that added splash of bourbon? Talk about some intense flavor. Totally optional, but highly recommended.
Blueberry Bourbon Cheesecake Ice Cream
Cheesecake Ice Cream
- 1 8-ounce package cream cheese, at room temperature
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup light brown sugar lightly packed
- 1/4 teaspoon salt
- 1 tablespoon bourbon optional
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 2 teaspoons corn starch
- 1/4 cup water
- pinch of salt
- 1 tablespoon fresh lemon juice
- 1 heaping cup crumbled Graham Crackers optional
To make the ice cream, combine the cream cheese, milk, cream, brown sugar, salt and bourbon (if using), in the bowl of a large food processor fitted with a blade attachment.
Blend on high speed until smooth. There may be tiny pieces of cream cheese—don't worry, it just means more flavor in that bite.
Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer's instructions, usually about 30 to 45 minutes.
While the ice cream is churning, make the blueberry sauce. In a small saucepan stir together blueberries, sugar, cornstarch, water, salt and lemon juice over medium-low heat. Stir until the berries burst and the juices have thickened, about 5 minutes. Remove from heat. Place in a small bowl and allow to rest in the refrigerator while the ice cream churns.
When ice cream is done churning, quickly spoon it into a freezer safe container. Add the blueberry sauce and swirl to combine. If you so desire, add the crumbled graham crackers and lightly stir in.
Allow ice cream to rest in the freezer for at least 4 hours. Overnight is best. Ice cream will last for 1 week in the freezer.
Recipe from Joy the Baker