Swirly Twirly Blueberry Cheesecake Ice Cream
I don't know why we call it cheesecake ice cream when there's no cake in it heh! So anyway , it's a cool 22°C this morning and that didn't stop me tasting er slurping a big scoop hee hee at 7 am tsk :P :D , hey ! I need to take photo of it anyway hahahaha
For the blueberry purée :
2 cups blueberries ( I use frozen so I let it stand for a while to defrost )
1 T lemon juice
1 tsp lemon zest
40 grams sugar ( or more if your berries not sweet enough )
* Dump all the ingredients above in the saucepan and let simmer until berries pop and soften . Turn off heat when the mixture thickens and let cool .
* Pour in the mixture in the food processor or blender and process until smooth . Put in the fridge for later use .
For the ice cream :
245 grams cream cheese , at room temperature
1 cup drained yogurt or greek-style
1 cup cream
1/2 milk
4 T icing sugar ( or more as you prefer )
* Put all the ingredients above into the food processor or blender to blend until smooth then add in 2 1/2 T of blueberry purée , mix until well combined .
* Refrigerate the mixture until well chilled . Churn .
* After churning , put half of the ice cream into the container and add your purée , smoothing it carefully then add the rest of the ice cream . Using a knife or the handle of the wooden spoon , stir through the ice cream 2 or 3 times to ripple the flavours together ( uhm I blend it too much I guess :P;D ) . Freeze overnight .
For the blueberry purée :
2 cups blueberries ( I use frozen so I let it stand for a while to defrost )
1 T lemon juice
1 tsp lemon zest
40 grams sugar ( or more if your berries not sweet enough )
* Dump all the ingredients above in the saucepan and let simmer until berries pop and soften . Turn off heat when the mixture thickens and let cool .
* Pour in the mixture in the food processor or blender and process until smooth . Put in the fridge for later use .
For the ice cream :
245 grams cream cheese , at room temperature
1 cup drained yogurt or greek-style
1 cup cream
1/2 milk
4 T icing sugar ( or more as you prefer )
* Put all the ingredients above into the food processor or blender to blend until smooth then add in 2 1/2 T of blueberry purée , mix until well combined .
* Refrigerate the mixture until well chilled . Churn .
* After churning , put half of the ice cream into the container and add your purée , smoothing it carefully then add the rest of the ice cream . Using a knife or the handle of the wooden spoon , stir through the ice cream 2 or 3 times to ripple the flavours together ( uhm I blend it too much I guess :P;D ) . Freeze overnight .
It is still hot in Texas and this ice cream would be so good right now. Blueberries and cheesecake is a match made in heaven. All those swirls in that big bucket of ice cream--I am hooked. Yum!
ReplyDeleteI seldom find this combination at the supermarts here. I had this combo in US and it was a die for.
ReplyDeleteBlueberry cheesecake - such an awesome flavor for ice cream! I sooo love it and won't mind eating it regardless of the season!
ReplyDeleteI'm going to have to try this very soon - it looks delicious.
ReplyDelete@ Tina , I didn't have enough space to swirl it properly :P I need a big ice cream container :D
ReplyDelete@ Quay Po , Same here :P ;D Haven't been to Ben & Jerry's for a while now , I don't know if they have it :)
@ Tina , I could picture myself during winter , doning my winter clothes , with gloves and beanie , eating ice cream while blogging hee hee
@ BrownievilleGirl , Thanks for dropping by ;)