Blueberry Cheesecake Ice Cream
Serving Size: 16
"After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right," relates Melissa Symington from Neche, North Dakota.
- 0.5 cup sugar
- 2 cup milk
- 1 Quart heavy whipping cream
- 3.375 Ounce instant cheesecake or vanilla pudding mix
- 1.5 cup sugar
- 0.5 cup butter
- 0.5 tsp ground cinnamon
- 2 Tbsp sugar
- 2.25 cup graham cracker crumbs
- 1 Tbsp lemon juice
- 1.25 cup fresh or frozen blueberries
- 0.5 cup water
- 1 Tbsp cornstarch
- 2 tsp vanilla extract
- In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
- In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
- Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
- Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Yield: 2 quarts.
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