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Blueberry Lemon Cheesecake 
Ice Cream

Posted by Denise on July 27, 2014

blueberry lemon cheesecake ice cream in bowl1

Blueberry lemon cheesecake ice cream is cold, smooth, and creamy with a light lemon cheesecake flavor accented with blueberry pieces. So good!

The third of our trio of patriotic July ice creams is a special one. I had the red (strawberry) and the white (Our Family’s Old-Fashioned Vanilla) ice creams, so I wanted a great tasting blue ice cream. Our Blueberry Lemon Cheesecake Ice Cream is one of the best we’ve ever made. The blueberries that we picked ourselves, paired with the distinct hint of lemon and the luscious cheesecake custard create a perfectly addictive ice cream.

I created the recipe after trying to figure out how I could make a blue ice cream without resorting to food coloring. For some reason I thought of cheesecake. I toyed around with some ideas before I hit on this combination. It’s soooo good! Everyone who tried it came back for more.

The only thing I wish I had done differently with this batch of ice cream that I used for photos is allow the blueberries to thaw completely before churning. We picked the blueberries in early summer and froze a whole lot of them for use during the rest of the year. I was hurrying to get the ice cream made and thought that the berries would break up completely during the churning process, but they were still pretty frozen and I ended up with blueberry chunks in the ice cream. But the funny thing about it? There hasn’t been one complaint and the ice cream disappears!

 

 
 
 

Blueberry Lemon Cheesecake 


Ice Cream

 

 

 blueberry lemon cheesecake ice cream ingredients

Blueberry Lemon Cheesecake Ice Cream ingredients.

 

 

Makes a little over 2 quarts

Ingredients

 

2

8 ounce packages of cream cheese, room temperature

2 ½

cups granulated sugar

4

eggs

1

tablespoon fresh lemon juice

½

teaspoon lemon zest

1

teaspoon vanilla extract

3

cups heavy or whipping cream

3

cups half-and-half

2

cups fresh blueberries or frozen, thawed

 

Instructions

1.   Using an electric mixer, beat the cream cheese and sugar together on medium speed until fluffy, about 2-3 minutes. Add the eggs, one at a time and mix thoroughly after each addition. Add the lemon juice, zest and vanilla and mix well.

 

creaming cream cheese with sugar adding eggs to cream cheese mixture

adding lemon zest to custard

 

2.   In a medium saucepan, bring the cream and half-and-half to the scalding point over medium heat. Do not boil.

 

3.  When the cream mixture in the pan gets hot, reduce the heat to low. Scoop 1 cup of the hot mixture out of the pan and pour the hot cream into the cream cheese mixture while whisking continuously to temper the eggs. Pour the cream cheese/cream combination back into the rest of the cream in the saucepan, stirring as you do so.

 

 strawberry ice cream custard1

 

4.  Using a wooden spoon, stir the custard constantly and cook over low heat until the temperature reaches 175o F on a cooking thermometer. Remove the pan immediately from the heat when it reaches the correct temperature and continue stirring to keep it from overcooking.

 

 making custard for ice cream

 

5.  Pour the custard in a large clean bowl, through a fine mesh sieve to catch any lumps. Set the strained custard aside to cool to room temperature.

 

6.  Lightly crush the blueberries with a fork in a medium bowl. Add the crushed blueberries to the cooled custard and mix well. Cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours until it is very cold. Tip: If you’re in a hurry, you can place the bowl in the freezer, stirring often, for an hour or so. Don’t let it freeze, just get cold.

 

7.  Transfer the cold custard to the bowl of your ice cream maker and process according to the manufacturer’s instructions. If you have an old-fashioned ice cream maker that uses ice and rock salt to freeze the ice cream, we’ve provided a tutorial here if you’ve lost your instructions.

 

        * If you do not have an ice cream maker, pour the mixture into freezer-safe cake pan or other shallow pan and stir up every 30 minutes or so until frozen to the texture you prefer.

  blueberry lemon cream cheese ice cream in blue bowl2

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