Blueberry Cheesecake Ice Cream
This is absolutely WONDERFUL !! Every summer, for 9 years now, I hope to find this Ice Cream flavor back on the menu at my favorite Ice Cream shop. But alas, I have finally found the recipe myself! Thanks to Melissa Symington from Neche, North Dakota! You will NOT be sorry you made this! I did not include the time to freeze the ice cream in the prep time as all ice cream makers are different...
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INGREDIENTS
NutritionBERRY MIXTURE
- 1⁄2cup sugar
- 1tablespoon cornstarch
- 1⁄2cup water
- 1 1⁄4
- 1tablespoon lemon juice
CRUST MIXTURE
- 2 1⁄4
- 2tablespoons sugar
- 1⁄2teaspoon ground cinnamon
- 1⁄2
CREAM MIXTURE
- 1 1⁄2cups sugar
- 1(3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or (3 1/2 ounce) package vanilla instant pudding mix
- 1quart heavy whipping cream
- 2cups milk
- 2teaspoons vanilla extract
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DIRECTIONS
- For Berry Mix:
- In a small saucepan, combine sugar and cornstarch.
- Gradually stir in water until smooth.
- Stir in blueberries and lemon juice and bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
- Cover and refrigerate until chilled.
- For "Crust" Mix:
- In a large bowl, combine the cracker crumbs, sugar and cinnamon.
- Stir in butter.
- Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan and bake at 350° for 10-15 minutes or until lightly browned.
- Cool completely on a wire rack.
- Ice Cream Mix:
- Meanwhile, in a large bowl, whisk the "cream mixture" ingredients.
- Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze.
- Whisk before adding to ice cream freezer (mixture will have some lumps).
- Crumble the graham cracker mixture.
- In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl.
- Freeze in airtight freezer container.
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