Blueberry Cheesecake Ice Cream

I’m sure you were worried about the state of our blueberries after I posted about them with blueberry bars. What did we do with all of those blueberries? Were they given a good home? Did they make it out of the box they arrived in? Well, now you can rest easier. Here is yet another recipe using our supply. As with most things, if I ask K what he wants me to make (dessert-wise), he usually says ice cream. No matter what. I could say, we have extra sugar and he would want me to make ice cream with it. Luckily, that is one of the ingredients in ice cream, so it’s all good. For this ice cream, I was surprised that no one in my cookbooks had done a straight blueberry ice cream. They don’t know what they’re missing! I was worried there was some weird problem with them, and the world would laugh at my crazy blueberry ice cream ideas, but apparently I can now laugh at the world. And, you could leave it at blueberry ice cream. All well and good. But I thought it might want to meet up with a friend, namely Cheesecake. Liquid Cheesecake. Yeah, Momofuku Milk Bar fans, you know what I mean.

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Isn’t that a lovely shade of purply blue? So, case closed. Blueberries and Ice Cream (and Liquid Cheesecake) were meant to be together. No one can separate them. This recipe is a variation of my favorite strawberry ice cream recipe using Bi-Rite’s ideas. If you want more pictures of the ice cream making process, feel free to go to this other ice cream recipe where I include more pictures. Oh, and my apologies, but this makes a large batch of ice cream. Soooo, yeah, I’m super sorry for you. (ha!)

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Directions for Blueberry Cheesecake Ice Cream

  • 2 cups blueberries
  • 1/4 cup, plus 1/2 cup sugar
  • 4 egg yolks
  • 2 cups heavy cream
  • 1/2 cup milk
  • Pinch of salt
  • 1-2 Tablespoons vodka
  • 1 recipe Liquid Cheesecake

In a small saucepan over medium heat, stir together the blueberries and 1/4 cup sugar.

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Continue stirring and cooking until the berries are soft and the liquid has reduced some (about 10 minutes).

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Let the mixture cool some before blending it in a food processor or blender until smooth. Strain half of the mixture (discard the solids you strain out). Stir the unstrained and strained purees together, along with 1 Tablespoon of vodka. Cover and refrigerate overnight (or for at least a few hours).

Meanwhile, whisk together 1/4 cup sugar with the egg yolks. In a medium saucepan over medium-low heat, stir together the cream, milk, salt, and remaining 1/4 cup sugar. When the mixture reaches a temperature of 170 degrees, pour some of it into the egg yolks, whisking to temper the eggs. Pour the egg and cream mixture back into the saucepan, continuing to stir until everything thickens and reaches a temperature between 175 degrees and 180 degrees. Strain the base into a bowl set in an ice bath. Stir the mixture occasionally as it cools to room temperature before covering it and chilling it overnight (or for at least a few hours).

Before churning, whisk together the blueberry puree and the cream base.

I thought this looked weird but cool.

I thought this looked weird but cool.

Feel free to stir in 1 more Tablespoon of vodka. Freeze with your ice cream machine, then stir in the liquid cheesecake before storing in the freezer.

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I stopped churning early because my ice cream ran out of room! This makes a large batch.

Directions for Blueberry Cheesecake Ice Cream (without pictures)

  • 2 cups blueberries
  • 1/4 cup, plus 1/2 cup sugar
  • 4 egg yolks
  • 2 cups heavy cream
  • 1/2 cup milk
  • Pinch of salt
  • 1-2 Tablespoons vodka
  • 1 recipe Liquid Cheesecake

In a small saucepan over medium heat, stir together the blueberries and 1/4 cup sugar. Continue stirring and cooking until the berries are soft and the liquid has reduced some (about 10 minutes). Let the mixture cool some before blending it in a food processor or blender until smooth. Strain half of the mixture (discard the solids you strain out). Stir the unstrained and strained purees together, along with 1 Tablespoon of vodka. Cover and refrigerate overnight (or for at least a few hours).

Meanwhile, whisk together 1/4 cup sugar with the egg yolks. In a medium saucepan over medium-low heat, stir together the cream, milk, salt, and remaining 1/4 cup sugar. When the mixture reaches a temperature of 170 degrees, pour some of it into the egg yolks, whisking to temper the eggs. Pour the egg and cream mixture back into the saucepan, continuing to stir until everything thickens and reaches a temperature between 175 degrees and 180 degrees. Strain the base into a bowl set in an ice bath. Stir the mixture occasionally as it cools to room temperature before covering it and chilling it overnight (or for at least a few hours).

Before churning, whisk together the blueberry puree and the cream base. Feel free to stir in 1 more Tablespoon of vodka. Freeze with your ice cream machine, then stir in the liquid cheesecake before storing in the freezer.

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