Cherry Blueberry Cheesecake Ice Cream

Cherry Blueberry Cheesecake Ice Cream

cherry blueberry filling:

• • 1/2 pound pitted cherries, halved (fresh or frozen)

  • 1/2 pound blueberries (fresh or frozen)

  • 2 tablespoons granulated sugar

  • 2 tablespoons cornstarch

  • 1 tablespoon lemon juice

  • 1 tablespoon water

ice cream:

• • 2 1/2 cups heavy cream

  • 5 egg yolks

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla

  • 8 ounces cream cheese, room temperature

  • 1 cup broken graham cracker pieces

Make the Fruit Filling:

In a saucepan, combine the cherries, blueberries, sugar, cornstarch, lemon juice and water. Simmer over medium low heat until juicy, then cook over medium heat, stirring constantly, until thickened enough to coat a spoon. You can leave the fruit whole, or mash slightly. Transfer to a container and refrigerate until well chilled.

Make the Ice Cream:

In a medium saucepan, bring the cream to a gentle simmer over medium heat.

In a separate bowl, whisk together the egg yolks and sugar. When the cream mixture is hot but not boiling, slowly drizzle about a cup into the eggs, whisking them constantly to temper the eggs. Scrape the egg mixture back into the saucepan. Cook the custard, whisking constantly, over medium heat, until thick enough to coat the back of a spoon. Remove from the heat and pour through a mesh strainer into a bowl to remove any bits of cooked egg. Whisk in the vanilla.

Place the cream cheese in a bowl and beat with an electric mixer until smooth. Gradually add the warm custard to the cream cheese, beating until smooth and creamy.

Cover the bowl with plastic wrap, resting right against the surface of the custard, and refrigerate until very well chilled, preferable overnight.

Freeze the cream cheese custard in your ice cream maker according to the manufacturer’s instructions until the ice cream is soft-serve consistency. Fold in the chilled fruit and the graham cracker pieces, being careful not to over-mix; you want ribbons of fruit sauce throughout. Transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts.

Recipe from Curly Girl Kitchen