Blueberry Cheesecake Ice Cream

Apr 2

Written by:
4/2/2011 7:36 PM  RssIcon



Blueberry Cheesecake Ice Cream
- adapted from The Perfect Scoop

8 Ounces Cream Cheese – Softened
3/4 Cup Heavy Cream
1/2 Cup Milk
1/2 Cup Greek Yogurt
2/3 Cup Granulated Sugar
2 Cups Blueberries
Pinch of Salt
Juice of 1/2 Lemon
3 TBSP Grand Marnier

Add cream, milk and sugar to medium sauce pan and heat just to dissolve sugar. If using frozen blueberries they can be added at this time to thaw whilst the sugar dissolves. Stir in the softened cream cheese and yogurt along with a pinch salt. Puree the mixture with a stick blender and slightly cool the mix. Mix in the lemon juice and Grand Marnier with the stick blender. Allow the mix to cool to room temperature, and then transfer to the fridge to chill overnight. Pour chilled mix in ice cream maker and process according to manufacturer’s instructions. Pack ice cream in freezer container and freeze.


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