Blueberry Cheesecake Ice Cream

Recipe printed from

Adapted from Cooking Light


2 cups sugar

6 ounces cream cheese, at room temperature

4 egg yolks

2 cups half-and-half

1 cup milk (I used fat-free)

1 quart blueberries

1/4 cup powdered sugar

1/4 cup water


In a bowl, beat together sugar, cream cheese and egg yolks until smooth and creamy. In a large saucepan, combine half-and-half and milk and bring to a boil. Slowly temper the cream cheese mixture by gradually mixing in the hot milk. Continue add the milk and stir constantly to avoid lumps. Return the mixture back to the saucepan and cook over low heat, stirring constantly until the mixture coats the back of a spoon, about 160 degrees. Fill a bowl with ice and place the saucepan in the ice, stirring to reduce the temperature. Keep in fridge until chilled.

In another small saucepan, combine the blueberries, powdered sugar and water. Bring to a boil, reduce heat and summer about 10 minutes, stirring often. At this point, the blueberry mixture can be put in a blender and pureed for a smoother ice cream or left chunky, depending on preference. (I pureed half the mixture and left the other half in its original form.)

Stir together blueberry mixture and custard mixture. Freeze in two batches in an ice cream maker. Freeze for until firm.