Lemon Blueberry Cheesecake ice cream is sweet, creamy, tangy and so much more!
I’ve been making a lot of ice creams lately. After all, it is berry season in the North East and I can’t help myself from buying berry after delicious berry. Mixed berry was the first one made and since then I have made raspberry sorbet, mint chip ice cream, buttermilk strawberry and even a peachy ginger ice cream.
When you have an ice cream maker at home, the flavor possibilities are absolutely endless. That is where this lemon blueberry cheesecake ice cream comes in. What’s better than blueberry cheesecake? It’s sweet and tangy with a beautiful purpled hued fruit topping and crispy graham crust.
Now imagine all of that in ice cream form!
It all starts with a simple ice cream base of whipping cream, half and half plus a few egg yolks. Then some blueberries are cooked down with a bit of lemon zest, lemon juice and a bit of sugar. The berries burst, releasing their flavorful juices before being strained into the custard base.
The base turns this gorgeous purple color and becomes infused with lemony blueberry goodness and then heads to the fridge to chill for a bit.
You then place the custard base into your favorite ice cream maker and churn according to manufactures instructions. Meanwhile, some room temp cream cheese is whipped with a bit more sugar and dropped by the teaspoonful onto a plastic lined baking sheet before heading to the freezer.
When the ice cream has reached the consistency of soft serve, transfer it a large bowl and stir in the frozen drops of cheese cake. Now you can place the whole thing into your favorite ice cream storage container and give it the deep freeze until firm.
Graham crackers are served alongside the finished lemon blueberry cheesecake ice cream for the full effect, plus you don’t have to worry about them getting soggy.
Mr. Man loved the idea of scooping up this delicious frozen treat with those pieces of graham crackers too. They provided the perfect vehicle from the bowl to his mouth!
As always I would love to know your thoughts. Leave a comment below or if you make Lemon Blueberry Cheesecake Ice Cream take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 1 1/2 cups half and half
- 1 1/2 cups heavy cream
- 4 egg yolks
- 2 cups fresh blueberries
- 1 cup sugar, divided
- zest and juice of 2 lemons
- 8oz cream cheese, room temp
- Add the egg yolks into a large sauce pan and slowly whisk in the heavy cream and half and half.
- Place over medium low heat and stir often.
- Once the cream mixture warms, stir constantly until thickened and coats the back of a spoon.
- Strain through a fine mesh sieve into a heat proof bowl and set aside to cool.
- In a small sauce pan, place the blueberries, lemon zest and lemon juice and 2/3 cup sugar.
- Bring to a simmer over medium heat, stirring often.
- Continue to cook until the blueberries have burst and released all their juices.
- Strain the blueberries into the custard mixture to remove the skin, pressing on the solids to extract as much juice as possible.
- Stir the custard to incorporate the blueberries and place in the fridge to cool.
- Meanwhile, whip the room temp cream cheese with the remaining 1/3 cup sugar until fluffy.
- Drop by rounded teaspoonfuls onto a plastic wrapped lined baking sheet and pop into the freezer until firm.
- Transfer the blueberry custard into your ice cream maker and churn according to the manufactures instruction for your brand.
- Once the ice cream is the consistency of soft serve, transfer into a large bowl and stir in the cheesecake drops.
- Place into your favorite ice cream storage container and freeze until firm.
- Don't forget to freeze your ice cream maker bowl the day before making ice cream if required.