The US blueberry season started back in March down in Florida, and is currently in full swing in the Southern states and California. It’s going to be a few more weeks until our local growers will have any for sale. Michigan and Maine blueberries will sustain us through September when their crops are ready.

But I just couldn’t wait for the local berries to be ready to make this ice cream! Very near the top of Kelly’s favorite dessert list is Blueberry Danish. With that in mind, I knew she would love this ice cream after I read through the recipe. Both desserts use fresh blueberries and have a cheesecake-like element to them. As predicted, she loved it! (I’ll have to make it for Andrew this summer. He is also a big fan of the blueberry danish!) We were all thrilled with it, after Kelly grudgingly let the rest of us try it. It’s a good thing making ice cream at home is relatively easy nowadays, with a hotter than normal summer in the forecast for much of America. Cold & creamy ice cream is such a pleasure when it is hot outside!

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream (adapted from cookinglight.com)

Makes 6 servings, about 2/3-cup each

Ingredients:

• 1 cup granulated sugar
• 3 ounces cream cheese, softened
• 2 large egg yolks
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 1/2 cups fresh or frozen blueberries, coarsely chopped
• 2 tablespoons powdered sugar
• 2 tablespoons water

Preparation:

Combine the granulated sugar, cream cheese, and egg yolks in the large bowl of an electric mixer. Beat them at high speed until the mixture is smooth.

Combine the sugar, cheese & egg yolks.

Mix until it is smooth.

Combine the milk and cream in a medium, heavy saucepan. Bring the milk mixture to a boil. Remove it from the heat.

Heat the milk & cream.

Gradually add half of hot milk mixture to the cheese mixture, stirring constantly with a whisk. Return the milk-cheese mixture to the pan.

Add some of the hot milk mixture to the egg mixture.

Cook the ice cream base over medium-low heat for 5 minutes or until a thermometer registers 160°F, stirring constantly. Allow it to cool completely, stirring occasionally.

Heat the mixture to 160°F.

Meanwhile, combine the blueberries, powdered sugar, and water in a small saucepan. Bring the mixture to a boil. Reduce the heat, and simmer it for 10 minutes or until the mixture thickens slightly, stirring frequently. Remove the blueberries from the heat and cool completely.

Cook the blueberries with the powdered sugar.

Stir the blueberry mixture into the milk mixture. Refrigerate the mixture for at least 4 hours and up to overnight.

Add the blueberry mixture to the ice cream base.

Pour the ice cream base into the freezer can of an ice-cream maker and churn it according to the manufacturer’s instructions.

Add the chilled mixture to the ice cream maker for churning.

Transfer the ice cream into a freezer-safe container, cover and freeze for 4 hours or until firm.

Ahh, Summertime!

Bring on the summer heat!  ~Linda

Blueberry Cheesecake Ice Cream (adapted from cookinglight.com)

Makes 6 servings, about 2/3-cup each

Ingredients:

• 1 cup granulated sugar
• 3 ounces cream cheese, softened
• 2 large egg yolks
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 1/2 cups fresh or frozen blueberries, coarsely chopped
• 2 tablespoons powdered sugar
• 2 tablespoons water

Preparation:

Combine the granulated sugar, cream cheese, and egg yolks in the large bowl of an electric mixer. Beat it at high speed until the mixture is smooth. Combine the milk and cream in a medium, heavy saucepan. Bring the milk mixture to a boil. Remove it from the heat. Gradually add half of hot milk mixture to the cheese mixture, stirring constantly with a whisk. Return the milk-cheese mixture to the pan. Cook the ice cream base over medium-low heat for 5 minutes or until a thermometer registers 160°F, stirring constantly. Allow it to cool completely, stirring occasionally.

Meanwhile, combine the blueberries, powdered sugar, and water in a small saucepan. Bring the mixture to a boil. Reduce the heat, and simmer it for 10 minutes or until the mixture thickens slightly, stirring frequently. Remove the blueberries from the heat and cool completely.

Stir the blueberry mixture into the milk mixture. Refrigerate the mixture for at least 4 hours and up to overnight. Pour the ice cream base into the freezer can of an ice-cream maker and churn it according to the manufacturer’s instructions. Transfer the ice cream into a freezer-safe container, then cover and freeze it for 4 hours or until firm.