Houston has been known for its long and hot and humid summer… Well, let’s look at the bright side. The ice cream season is really long too! O(∩_∩)O~
I love making ice cream from scratch at home. Most people might assume it is a long, complicate and labor intensive process. Guess what? It is not always true!
Allow me to introduce this blueberry cheesecake ice cream, which is super easy and simple to make. it is so good that you won’t miss the store bought version once you have tried it.
I use homemade blueberry jam made with fresh blueberries here. You can always substitute with the ones sold in grocery stores to save some time.
When blueberry is in season, I buy pounds of blueberries. Wash and drain them well. Add to a large pot, along with brown sugar to taste. Squeeze in some fresh lemon juice. Cook over medium heat until it boils. And then reduce the heat to medium low. Stir from time to time to prevent burning at the bottom.
Remove from heat when blueberries are cooked down and thicken.
1package of cream cheese, 8 oz/ 226g
280 g condensed milk/ 10 oz
1 cup heavy cream
3/4 cup whole milk
1 teaspoon vanilla extract
Freeze ice cream container for at least 24 hours.
Take cream cheese out of fridge and leave it at room temperature for about 40 minutes or until it softens.
Add cream cheese to a medium bowl. Beat with electric whisker at low speed while gradually adding sweetened condensed milk.
Add heavy cream, milk and vanilla. Whisk until everything is well combined and smooth.
Refrigerate the custard for 2 to 4 hours before adding to ice cream machine.
Churn the custard in ice cream machine for 25 minutes. It comes out as soft-served ice cream.
Spoon the cheese ice cream to an ice cream container. Add a couple ladles of blue berry jam in between and swirl with a spoon.
Cover with lid. Freeze for another 4 to 6 hours.
It is very cheesy and creamy, sweet but not too sweet. Blueberry jam adds a very nice touch of flavor to the ice cream.
Every scoop of blueberry cheesecake ice cream has its unique pattern O(∩_∩)O~