- Prep Time: 18 hours
- Cook Time: 45 mins
- Total Time: 18 hours 45 mins
- Yield: 1 quart ice cream 1x
- Prep Time: 18 hours
- Cook Time: 45 mins
- Total Time: 18 hours 45 mins
- Yield: 1 quart ice cream 1x
Scale:
- Prep Time: 18 hours
- Cook Time: 45 mins
- Total Time: 18 hours 45 mins
- Yield: 1 quart ice cream 1x
Ingredients
- 3/4 cup light brown sugar
- 3 large egg yolks
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- 1 teaspoon salt
- 6 ounces cream cheese, softened
- 8 ounces fresh blueberries
- zest of 1/2 lemon
Instructions
- Whisk the yolks and ¼ cup of the brown sugar until creamy. Set aside. Heat the cream, milk, remaining ½ cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the milk is nearly simmering. Lower the heat and scoop a ½ cup of the milk mixture into the creamed yolks, whisking the entire time to combine. Scoop another ½ cup of milk into the yolks, whisking the entire time to combine.
- Pour the heated yolk mixture back into the pot, again whisking the entire time to combine. Then, using a spatula, slowly stir the custard mixture while it heats. The custard should thicken in 3-5 minutes. You will know it’s ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
- Quickly remove from heat and stir in cream cheese and lemon zest. Should your cream cheese curdle, simply pour the mixture through a fine sieve to remove lumps.
- Pulse the blueberries in a blender until liquid. Stir into ice cream mixture.
- Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
- Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer’s instructions. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!
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[…] https://bromabakery.com/2015/04/blueberry-cheesecake-ice-cream-recipe.html […]
We actually made this. It is very salty. If I were to make it again, I would cut out 3/4 of the salt. It’s overpowering as is.
★★
[…] Blueberry Cheesecake Ice Cream – Broma Bakery […]
[…] Homemade cheesecake ice cream combines decadent cream cheese with loads of fresh blueberries and a touch of lemon zest in a creamy and delicious dessert. By Sarah Fennel […]
Those look amazing! I really want to give this recipe a try. Is there a way to make it without an ice cream maker?
I rachel! Unfortunately with this recipe, there is not a way. There are, however, recipes out there that do not use an ice cream maker! I’d suggest finding a basic vanilla recipe, then following my directions for adding the cream cheese and blueberries! Hope this helps and happy baking!