Blueberry cheesecake ice cream is great for summer. We cannot let summer go away without making something memorable and perfect for every occasion. Blueberry cheesecake ice cream, there is nothing better for this weather.
I’m aware of the fact that yes, we don’t have to make our own ice cream in order to enjoy one, but there’s a feeling I get, and I guess everyone does, when you eat something you made yourself, that’s the important thing. Plus by making homemade ice cream we avoid eating all those artificial ingredients that most commercial ice creams have. It all has it’s good and bad, but for me cooking doesn’t have a bad side to it.
I recently realized that the best part of making homemade ice cream is that you don´t need an ice cream machine. I do have to admit that we do have one, and although that makes it faster, when you do it by hand (beating it and then freezing it) you get almost the same consistency, and of course the same exact flavor.
If you’re not a fan of cooking as we are, you maybe wondering why an ice cream recipe calls for egg yolk. Wait, egg yolk?, yes, egg yolk. Surprise, surprise, almost all of the recipes you will find will call for it. And that’s because the egg yolk is a natural emulsifier, which has a lot of benefits; it makes the ice cream thicker, and harder to melt, and it gives it a soft consistency. Now, it’s not an obligation to you use egg yolk in your recipe, you can totally skip it if you want to. But i will let you know ahead that if you don’t use it, the flavor will sure be the same but the consistency won’t.
If you like this recipe, then you have to go see our strawberry swirl cheesecake bars.
- 10 oz (284 gr) cream cheese at room temperature
- 2/3 C white sugar
- 1/2 C sour cream
- 1/2 C whole milk
- 2 egg yolks
- 1 C whipping cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- The juice of half a lime (or a 1/4 of a lemon)
- 1 C blueberries frozen or fresh
- 3 tbsp white sugar
- 1 pinch salt
- The juice of half a lime or of 1/4 a lemon
- Vanilla cookies in chunks
In a small pot to low heat, stir the milk without letting it boil. In a different small bowl place the egg yolks and add some of the hot milk. Mix really well and then incorporate the temper egg yolks to the pot with the milk. Cook for about 3 to 4 min. stiring all the time for the mixture to thicken a little. Turn off the heat and let it cool completely.
In another big bowl, with a hand mixer beat the cream cheese until soft. Slowly add in the sugar so that it incorporates well.
Then add the sour cream and the whipping cream and keep beating until you get a soft creamy mixture.
Add in the vanilla, salt and the lemon juice. Lastly add in the milk and egg yolk mixture. Beat until is all well incorporated.
Cover this bowl with plastic wrap and let it sit in the fridge. In the meantime we will move on to the blueberry sauce.
In a pot to medium heat, stir together the blueberries, sugar and salt.
Keep stiring with a wooden spoon for about 5 min until the mixture thickens. You will end up with a sauce with the buleberries a bit crushed.
Stir in the lemon juice, and take away from the heat right after.
Let it cool down completely.
In a deep pan or an ice cream bucket (we used a pound cake mold) place half of the cheesecake mixture, now pour over half of the blueberry sauce and some chopped vanilla cookies.
Mix a little using a wooden stick, as if trying to make the blueberry sauce look like marble.
Repeat this again, cover the mold with plastic wrap and freeze it overnight so that the ice cream firms.
Next day is ready to eat!.