Blueberry-Vanilla Cheesecake Ice Cream

• Vegetarian

• Produce

  • 1 cup Blueberries

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Snacks

  • 1 3c graham cracker crumbs, roughly 3 sheets

• Dairy

  • 8 oz Cream cheese
  • 1 1/4 cup Heavy cream
  • 1 1/4 cup Whole milk

Found on bakedbyrachel.com

Description

Ingredients

• 1 1/4C whole milk
• 1 1/4C heavy cream
• 8oz cream cheese, softened
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1C granulated sugar, divided
• 1/3C graham cracker crumbs, roughly 3 sheets
• 1C blueberries
• 1 Tbsp lemon juice
• 1 tsp cornstarch

Directions

• Add milk, heavy cream, cream cheese, salt, vanilla and 3/4 cup sugar to a blender. Process until smooth. Transfer to the refrigerator to chill thoroughly. In a small bowl, whisk together cornstarch and lemon juice. Add blueberries, sugar and lemon juice mixture to a small saucepan. Cook over medium heat, stirring to dissolve sugar. Continue cooking until blueberries are tender and releasing their juices. Gently mash. Transfer to a medium bowl. Allow to cool, then cover and chill. Process graham crackers until only fine crumbs remain. Set aside. Churn ice cream according to manufacturers directions. In the last 5 minutes, add spoonfuls of blueberry mixture. Transfer ice cream to a freezer safe container, alternating layers of graham cracker crumbs and ice cream. Freeze until firm. Allow ice cream to sit for 5-10 minutes before scooping.