Blueberry Cheesecake Ice Cream

Right now, I'm in beautiful downtown Ft. Lauderdale. Up until now, I've never really considered myself a Florida person. Well, that may have changed. Maybe it was the fact that I was wearing flip-flops and jeans, or maybe it was putting my toes in the ocean, or maybe it was dining outside, but whatever the case, I am loving it here.

We are relaxing, eating great foods, sleeping in and forgetting about work for just a few short days. Did I mention I am loving it? Tonight, my mom, dad, 30-year-old sister and my 23-year-old self sat around a restaurant table and laughed about old family memories. Vanessa and I went swimming after it got dark out and my parents laughed at us as if we were still the five and twelve year olds that will always be their little girls.

Though we are so far away from where we live, tonight, it really felt like home.

Though I don't have any way to tie this next recipe to the way I am feeling, I can tell you that this is the sort of recipe that will bring your family together. Something to sit around and enjoy slowly, laughing at times that have passed.

It's a beautiful ice cream, completely untouched by any unnatural coloring. The ingredients are simple and the recipe is perfect. Each bite, like a bite of creamy rich blueberry cheesecake...down to the graham cracker crunch.

So when you feel like slowing down a little bit, try this slow churned ice cream. It makes about two quarts and it's truly fabulous (you could halve it and still have a lot). The recipe is from Cooking Light but you'd have no idea. Really -- think rich! I promise. Okay enough, here it is.


Blueberry Cheesecake Ice Cream
2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water
1/2 cup graham cracker crumbs


1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. 2. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
3. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
4. Stir blueberry mixture into milk mixture and refridgerate everything together in a covered bowl for a few hours.
5. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions, and add graham cracker crumbs the last 15 minutes of churning. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.


Enjoy....and happy weekend!