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    Home / Recipes / Recipes / Desserts

    Blueberry Cheesecake Ice Cream

    Jul 6, 2010 · Leave a Comment

    Blueberry Cheesecake Ice Cream
    Desserts

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    • Yield This recipe makes 2 quarts of Ice cream, so you may need to freeze it in two batches if you have a smaller ice cream machine.
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    Ingredients

    • 2  cups  Granulated Sugar
    • ¾  cup  (6 ounces) ⅓-less-fat Cream Cheese, softened
    • 4  large Egg Yolks
    • 3  cups  2%  Milk
    • 1  cup  Half-and-Half
    • 3  cups  fresh Blueberries, coarsely chopped
    • ¼  cup  Powdered Sugar
    • ¼  cup  Water
    • ¼ teaspoon G-Free Vanilla Extract

    Directions

    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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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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