Thursday, July 1, 2010

blueberry + cream= heaven

Blueberry Cheesecake Ice Cream

It is sooo good! We made the full fat version and it is heavenly.  I want to eat all of it!

 First, I prepared the blueberry sauce with the frozen blueberries we stashed away in May.

1/4 cup sugar
 1 1/2 tsp cornstarch
 1/4 cup water
 1/2 cup and 2 tbsp fresh or frozen blueberries
 1 1/2 tsp lemon juice
 In small saucepan, combine sugar and cornstarch.  Gradually stir in water until smooth.  Stir in blueberries and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.  cover and refrigerate until chilled.  

 Then I made the graham cracker mixture:

1 cup and 2 tbsp graham cracker crumbs
1 tbsp sugar
1/4 tsp ground cinnamon
1/4 cup butter, melted

In a large bowl, combine the cracker crumbs, sugar and cinnamon.  Stir in butter.  Pat into an ungreased  baking pan.  Bake at 350 degrees F for 10-15 minutes or until lightly browned.  Cool completely on a wire rack.  

I didn't put it in a pan that big because the recipe was too big for my ice cream  maker so I halved it. These measurements are good for a 1 1/2 quart ice cream maker.  Do you know how tempting it was to eat these cracker crumbs by themselves! ?

 So, then I was ready to make the ice cream!

In a large bowl whisk the ice cream ingredients.  
Ice Cream ingredient mixture:
3/4 cup sugar
1/2 (3.4 oz) package instant cheesecake or vanilla pudding mix (i used cheesecake)
2 cups heavy whipping cream
1 cup milk
1 tsp vanilla extract

Fill ice cream freezer cylinder.

Crumble graham cracker mixture in bottom of container. ( I only had a bowl handy)

Then, the icecream mixture, and then the blueberry mixture go on top.

 Keep layering the crumbs, blueberries and ice cream. 

Then you swirl it ( I used a butter knife) and put it back in the freezer. 

 It was SOOO YUMMY! 

Austin gave it thumbs up! 

Now, I'm thinking about changing it up.  I'm trying to figure out a lactose free version...and maybe a low fat one too.  I've read that goat milk is lower in lactose, maybe that would be good too. No matter how it's changed, I'm sure it will be good... after all it's ICE CREAM!


1 comment:

  1. That ice cream was the bomb! I couldn't stop eating it long enough to say how good it was!!! YUMMY!