Ingredients – Cheesecake Ice Cream
- 8 ounces of cream cheese; cut into small pieces
- 1 lemon; zested
- 1 cup of regular sour cream
- 1/2 cup of half-and-half
- 2/3 cup of white sugar
- pinch of salt
Method – Cheesecake Ice Cream
1. Put the pieces of cream cheese in a blender or food processor. Add the lemon zest, sour cream, half-and-half, sugar, and salt, and purée until smooth.
2. Chill the mixture in the fridge for at least 4 hours.
3. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
Ingredients – Blueberry Sauce
- 2 cups of blueberries; fresh or frozen
- 1/4 cup of white sugar
- 1 and 1/2 teaspoons of cornstarch
- 1 tablespoon of freshly squeezed lemon juice
Method – Blueberry Sauce
1. In a medium saucepan, heat the blueberries and sugar until the berries begin to release their juices.
2. Mix the cornstarch with the cold water and lemon juice until lump free. Then stir into the blueberry mixture.
3. Bring the blueberry sauce to a boil, then reduce heat to a simmer and cook for 1 minute. Remove from heat and allow to cool to room temperature.
Sauce can be stored into the fridge for up to 3 days.
Finishing Touch: layer the softened cheesecake ice cream with the blueberry sauce. Freeze. Serve with a sprinkle of graham cracker crumbs. Enjoy!
Source: The Perfect Scoop by David Lebovitz
The Procrastobaker says
Another absolutely down-right delicious looking recipe Courtney :) I am itching to get my mitts on an ice cream maker…some day soon I hope! I fear if I did I would become a rolling lump of a lady in rapid time, but I think it would be worth it if i could enjoy gorgeous desserts such as this whenever I fancied
ps. I replied to your email about Wales and hope you got it ok! If so, great! If not, you may want to check your spam/junk folder as my emails have a horrible habit of being classed as rubbish…sad times..haha :)
Anonymous says
I had the honor of trying this ice cream. It was delicious. I’ll eat it again anytime.