Blueberry Cheesecake Ice Cream


  • 2  cups  Granulated Sugar
  • 3/4  cup  (6 ounces) 1/3-less-fat Cream Cheese, softened
  • 4  large Egg Yolks
  • 3  cups  2%  Milk
  • 1  cup  Half-and-Half
  • 3  cups  fresh Blueberries, coarsely chopped
  • 1/4  cup  Powdered Sugar
  • 1/4  cup  Water
  • 1/4 teaspoon G-Free Vanilla Extract


Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes, stirring constantly. Place pan in an ice-filled bowl. Stir occasionally while allowing to cool completely..

Combine blueberries, powdered sugar, vanilla and water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

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