18-ounce package cream cheese, at room temperature
1cupwhole milk
1cupheavy whipping cream
1cuplight brown sugar, lightly packed
¼teaspoonsalt
1tablespoonbourbon, optional
Blueberry Sauce
1cupfresh blueberries
¼cupgranulated sugar
2teaspoonscorn starch
¼cupwater
pinchof salt
1tablespoonfresh lemon juice
Toppings
1heaping cup crumbled Graham Crackers, optional
Instructions
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.