Wowzers, for those in the southern hemisphere, can you believe that summer is OVER??! Well, I did miss a chunk of it when I did this in Japan.
Yes, there’s a lump of snow on my helmet. No idea how it got there but it was a great trip…over-dozing a little on sake and grilled meat but who’s complaining? :)
Over the summery Christmas and New Year, I did get my act together (not once but twice) and made this amazing ice cream. So for you northern hemisphere folks, get your ice cream makers ready. This is a good one. Think frozen cheesecake – all gooey, creamy and cheesy. It’s a little bit decadent, but oh-so-yum!
I did cut down on the sugar from the original recipe and it was still a little too sweet, so feel free to adjust to your own taste. And as recommended, a tablespoon of whiskey wouldn’t hurt and it smells so delicious!
I also used my new-ish Nutribullet to whiz up the mix which worked really well. But a regular food processor is a-okay.
BLUEBERRY CHEESECAKE ICE-CREAM
Adapted from Joy the Baker
For the ice-cream:
- 1 (250g / 8.5 ounce) package cream cheese, at room temperature
- 1 cup whole milk
- 1 cup heavy whipping cream
- 3/4 cup light brown sugar, lightly packed
- 1/4 teaspoon salt
- 1 tablespoon whiskey (optional)
- 1 heaping cup crumbled Graham Crackers or Digestive biscuits
- Combine the cream cheese, milk, cream, brown sugar, salt, and whiskey (if using) and blend till smooth in a food processor (or large cup of the nutribullet in my case).
- 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.
For the blueberry sauce:
- 1 cup blueberries (fresh or frozen is okay)
- 1/4 cup granulated sugar
- 2 teaspoons corn starch
- 1/4 cup water
- pinch of salt
- 1 tablespoon fresh lemon juice
- Make the blueberry sauce while the ice cream is churning. In a small saucepan stir together blueberries, sugar, cornstarch, water, salt, and lemon juice over medium-low heat.
- Stir regularly – once the berries have burst and the sauce has thickened, remove from heat. It shouldn’t take long, approx 5 minutes.
- Allow to rest in the refrigerator while the ice cream churns.
To put everything together:
- Quickly spoon finished ice-cream into a freezer safe container. Add the blueberry sauce and swirl to combine. Add crumbled crackers/biscuits and lightly stir in.
- Allow ice cream to rest in the freezer for at least 4 hours. Overnight is best.
- Enjoy licking the ice cream maker bowl clean.
Note that the addition of crackers/biscuits provides a more authentic cheesecake flavour and texture, but you can do without. I tried once with and once without and both times were equally delicious.