Velvety cream cheese ice cream swirled with sweet blueberries and studded with buttery graham cracker crumbles for a frozen twist on classic cheesecake. Perfect 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.
Enjoy!
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