July is Ice Cream Month
Ice Cream Month. Can you believe that the whole Summer month of July has been designated ‘Ice Cream Month’? I don’t know who decides which foods need to be celebrated and when but July is certainly a great time (in the Northern Hemisphere) to make this home-made frozen treat. I had been wanting an ice cream maker for quite some time when I finally broke down and bought one. Sadly it sat in the basement, un-used and gathering dust for quite a while. Finally I saw an irresistible photo of ‘Balsamic Strawberry Ice Cream’ and I just had to try it out for myself. It may or may not have been beginners luck when it turned out so well. It was so delicious I’ve been dreaming of making it ever since (I really should get on that!).
My newest frozen infatuation is this Blueberry Cheesecake Ice Cream recipe which was inspired by a recipe in David Lebovitz’s The Perfect Scoop. I am always keen to try any recipe (sweet or savoury) from Mr. Lebovitz because I find his recipes easy to follow and utterly delicious. I haven’t been disappointed yet!You know you’ve found a good thing when you actually avoided buying The Perfect Scoop because you’re pretty sure you couldn’t stop yourself from making all the recipes in the book!
Ice Cream that is Irresistible to Even the Pickiest of Palates
I swear to God that I am eating a bowl of this now as I type. It is so SO good and it really does taste like Blueberry Cheesecake. It is so good that kid number two who claims she doesn’t like blueberries heard my camera clicking for the ‘photo shoot’ and automatically came down stairs to see what I was shooting (Pavlov’s dog anyone?). She didn’t argue when I invited her to try it and subsequently went back up to her room with a bowl full of it. The blueberry hater has thus been converted!
In case you are wondering, you could totally make this treat gluten-free by leaving out the graham cracker crumbs.
Cool and Creamy Blueberry Cheesecake Ice Cream
A Blueberry Cheesecake Ice Cream
- FOR THE BLUEBERRY SAUCE
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 1 tablespoon cold water
- 1 tablespoon fresh lemon juice
- 2 teaspoons amaretto
- FOR THE CREAM BASE
- 8 oz cream cheese, cut into 4 pieces
- zest of 1 lemon
- 1 cup sour cream
- 1/2 cup half-and-half
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1/4 cup crushed graham crackers
MethodTo make the sauce: In a medium saucepan, combine the blueberries and sugar. Set over medium heat and cook until the blueberries begin to release their juices. Meanwhile, in a small bowl stir the cornstarch together with the cold water and lemon juice until well combined and smooth. Once the blueberries have started to release their juices, stir in the cornstarch mixture. Bring the blueberries to a boil, then reduce to a simmer and cook for 1 minute. Turn off the heat under the pan and stir in the amaretto.To make the ice cream: In the bowl of your food processor, combine the cream cheese, lemon zest, sour cream, half-and-half, sugar, and salt. Process until smooth. Transfer to an airtight container and chill in the refrigerator for several hours (or a couple of days, which is what I did).Freeze in your ice cream maker according to the manufacturer's instructions. When the ice cream reaches soft serve consistency, add the crushed graham crackers and continue churning until incorporated, another minute or two. Transfer about half of the ice cream to an airtight container then dollop about 4 tablespoons of the blueberry sauce (you can use more or less, it's entirely up to you) on top. Use a thin knife to swirl the ice cream and sauce together. Top with the remaining ice cream and then another 4 tablespoons of blueberry sauce, and again use the knife to swirl together. Store in an airtight container in your freezer. (This ice cream freezes pretty hard, you'll probably want to let it sit at room temperature for a few minutes before scooping.)
Check out my other mouthwatering BLUEBERRY themed posts…