The last weekend in May is often considered the official start to summer – and this Blueberry Cheesecake Ice Cream is the perfect cool treat for a hot summer day.
To begin, separate two eggs. You will only need the yolks for this recipe. Place the yolks in a mixing bowl.
To the egg yolks, add 3/4 cup of sugar. Whisk them together.
Pour in 1 1/2 cup of heavy cream and 1 cup of whole milk.
You will also need a pint of blueberries, 4 ounces of cream cheese, a teaspoon of vanilla and 3 large graham crackers. Cut the cream cheese into pieces. Set these aside for now.
Whisk the cream, milk, eggs and sugar together and then pour them into a sauce pan. Over medium heat, bring the mixture to a gentle boil as you stir continually. Let it bubble for one minute, then turn off the heat.
Add in the teaspoon of vanilla and the cream cheese. Stir this until the cream cheese is melted in.
Once the cream cheese is melted in, pour the mixture into a container. Let it come to room temperature, then cover and refrigerate at least 5 hours, or over night.
Pour the mixture into your ice cream maker and run it according to your manufacturer’s instructions. While it is running, cut the graham crackers into chunks.
Put half of the blueberries in a shallow dish.
Mash the blueberries with a potato masher.
In the last minute of your ice cream maker’s cycle, add in the graham cracker pieces and both the mashed and whole blueberries. Spread the ice cream into a container and freeze for 3 hours to harden.
Of course if you are insanely impatient, like me, you could also just happen to scoop yourself out a dish of the still-soft ice cream, too.
- 2 egg yolks
- ¾ c sugar
- 1½ c heavy cream
- 1 c whole milk
- 1 tsp vanilla
- 4 oz. cream cheese, cut into pieces
- 1 pint fresh blueberries
- 3 large graham crackers
- To begin, place the egg yolks and sugar in a mixing bowl. Whisk them together.
- Pour in the heavy cream & whole milk. Whisk together.
- Pour the mixture into a sauce pan.
- Over medium heat, bring the mixture to a gentle boil as you stir continually. Let it bubble for one minute, then turn off the heat.
- Add in the vanilla and the cream cheese. Stir this until the cream cheese is melted in.
- Once the cream cheese is melted in, pour the mixture into a container. Let it come to room temperature, then cover and refrigerate at least 5 hours, or over night.
- Pour the mixture into your ice cream maker and run it according to your manufacturer’s instructions.
- While it is running, cut the graham crackers into chunks. Set aside for now.
- Put half of the blueberries in a shallow dish. Mash those blueberries with a potato masher. Set aside for now.
- In the last minute of your ice cream maker’s cycle, add in the graham cracker pieces and both the mashed and whole blueberries. Spread the ice cream into a container and freeze for 3 hours to harden.
Check out all of the spring-into-summer recipes by the Sunday Supper team!
Food Using One Color
- Baby Back Ribs with Roasted Strawberry Barbecue Sauce by Crazy Foodie Stunts
- Baked Tomato Breakfast Cups by Bobbi’s Kozy Kitchen
- Red Velvet Milk Shake by Nosh My Way
- Strawberry Meringue Tartlets by What Smells So Good?
- Strawberry Oat Crumble by The Wimpy Vegetarian
- Alabama BBQ Sauce by Sew You Think You Can Cook
- Blueberry Breakfast Cookies by Pies and Plots
- Blueberry Cheesecake Ice Cream by Cosmopolitan Cornbread
- Blue Velvet Cupcakes by Hezzi-D’s Books and Cooks
Food Using Two Colors
Red and White Food
- Pickled Shrimp with Pico de Gallo by Culinary Adventures with Camilla
- Sausage Rougail (Rougail Saucisse) by The Petit Gourmet
Blue and White Food
- Blueberry Feta Cucumber Salad by Cindy’s Recipes and Writings
- Blueberry Pierogi by Curious Cuisiniere
Red, White and Blue Food
- Berry Berry Celebrations by Momma’s Meals
- Berry Filled Firecracker Cupcakes by The Crumby Cupcake
- Berry Patriotic Chia Seed Pudding by Tasting Page
- Easy Chocolate Covered Marshmallows by Palatable Pastime
- Eton Mess by Caroline’s Cooking
- Greek Yogurt Parfait Bar by Family Foodie
- Grilled Shrimp, Tomato and Bleu Cheese Flatbread by Our Good Life
- Individual Loaded Red, White, and Blue Salads by The Weekend Gourmet
- Patriotic Cocktail by Serena Bakes Simply From Scratch
- Patriotic Panna Cotta by The Freshman Cook
- Red White And Blue Coleslaw by Nik Snacks
- Red, White, and Blue Parfaits by Life Tastes Good
- Red, White and Blue Cherry Pie by Savory Experiments
- Red, White, and Blue Potato Salad by A Kitchen Hoor’s Adventures
- Red, White and Blue Sangria by Food Lust People Love
- Red White and Blue Sundae by Desserts Required
- St. Honore Cake by Jane’s Adventures in Dinner
- Strawberry, Blueberry & Raspberry Cheesecake Crumble by Food Done Light
- Tomato Blue Cheese Crostini by Magnolia Days
- Triple Berry Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
- Vanilla Pound Cake with Fresh Berries by Peanut Butter and Peppers
- Watermelon, Feta & Beet Appetizer by Take A Bite Out of Boca
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