« Food & Drinks

Blueberry-Cheesecake Ice Cream

by Joe Cassady

Photo: Hector Sanchez; Stylist: Buffy Hargett 

Blueberry-Cheesecake Ice Cream is an awesome treat on hot and humid summer days. Get your shopping list together. This is going to be FUN!

These are the ingredients you will need:

1 (8-oz.) package cream cheese, softened to room temperature

1 1/2 cups half and half

3/4 cup sugar

1/2 cup whole buttermilk

1 1/2 teaspoons vanilla bean paste (Vanilla extract may be substituted)

1/4 teaspoon almond extract

1/8 teaspoon salt

1 cup fresh blueberries

3 tablespoons blueberry preserves

2 teaspoons lemon zest

The first thing you will need to do is process the first 7 ingredients in a blender for 30 seconds or until very smooth. Then, cover and chill at least 2 hours or, if you prefer, up to 2 days.

When you’re ready, pour the mixture into the freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. Remember: Instructions and times may vary depending on the type of blender you have in your kitchen.

Next, you will want to mash together blueberries, blueberry preserves, and lemon zest. Then, stir the mixture into your prepared ice cream. You will need to freeze for 1 hour before serving.

Serve immediately.

You also have the option of transferring your mixture to an airtight container, and freezing it up to 1 week.

As for the cookie, Snickerdoodles, soft-baked and fresh from your bakery are best for towering ice-cream cookie sandwiches. Wrap the finished treats individually and tightly in plastic wrap, and keep them on hand in the freezer for parties or snacks.

Borrowed from Southern Living, July 2013

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