Tuesday, June 13, 2017

Cheesecake Ice Cream with Blueberry Lime Swirl

I went to look up the recipe for this ice cream, and realized that it was hidden in a post featuring a different recipe, one I didn't even like all that much. This ice cream is so fantastic it deserves the spotlight!

I've made a lot of homemade ice cream recipes, and this is by far my favorite. It is super creamy, even after being in the freezer for weeks. But let's be real, it never lasts that long!

Many of the times I make this I don't get true swirls. You need to wait as long as possible before adding the blueberry mixture to the ice cream machine, and then turn it off after just a few spins, otherwise it will incorporate into the ice cream fully and you will get blue ice cream. It does taste exactly the same so don't worry about it too much. If you are set on getting the swirls, you can even layer it in the container and swirl by hand before putting in the freezer. It is pretty sot when it is first made, so I recommend making it at least a few hours before you want to serve it.

Recipe: Blueberry Lime Cheesecake Ice Cream

1 cup blueberries, fresh or frozen
3/4 cup sugar
3 tbsp lime juice
1 tbsp lime zest
1/4 cup water
1 tbsp corn starch
4 oz cream cheese, room temperature
1 cup sugar
1 large egg, room temperature
1/2 tsp vanilla extract
1 1/2 cups whole milk, divided
2 tsp lime zest
3/4 cup heavy cream

Combine the blueberries, 3/4 cup sugar, lime juice, and 1 tbsp lime zest in a small pot. Whisk together the water and cornstarch, and add to the pot. Turn the heat onto medium and let simmer until thickened, about 10-12 minutes. Let cool completely.

Beat together the cream cheese and 1 cup sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.

Bring 3/4 cup of the milk to a boil over medium-low heat. Remove from the heat and add 1/4 cup of the milk to the cream cheese mixture and mix until combined and smooth. Continue with another 1/4 cup at a time of the milk, and then add the entire mixture back to the pan.

Stir over medium-low heat until thickened slightly. Remove from heat, strain mixture, and let cool completely.

(Everything works best if all of your ingredients are really cold, so put in the fridge to cool if possible)

Combine the zest, heavy cream, remaining milk, and cream cheese mixture together. Pour into your ice cream machine and freeze according to manufacturer's instructions.

* I use this ice cream machine and really like it
Cuisinart ICE-30R Pure Indulgence Frozen Yogurt Sorbet & Ice Cream Maker, 2 quart, Brushed Metal/Red
When ice cream is thickened and finished freezing, slowly pour in the blueberry lime syrup and let swirl a few times in the machine before turning off. (Or create layers in a container, then swirl with a knife a few times.)