This is an adaptation of cheesecake ice cream from David Lebovitz’s fantastic book, The Perfect Scoop.
I won’t lie, I haven’t actually made the original - I don’t find half-and-half and sour cream in ice cream appealing, and I know I wanted lemon in mine. If his sounds more like your thing then go wild, I won’t judge. David’s the expert, not me.
Time: 30 minutes of actual effort, 12+ hours to freeze
Makes 1qt/1 litre.
- 1.5 cups of frozen blueberries
- 1/4 cup white sugar
- 8 ounces of Philadelphia cream cheese, room temperature
- 1.5 cups of heavy cream
- 2/3 cup white sugar
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 4 Graham crackers, broken up into small pieces
- Boil the blueberries and the sugar until the berries have burst and the liquid has thickened
- Allow to cool completely and chill in the fridge
- Beat the cream cheese and the sugar until smooth.
- Beat in the cream, vanilla, lemon juice and zest.
- Chill in your fridge until it’s as cold as you can get it.
- Churn in your ice cream maker according to the manufacturer’s instructions.
- As you pour the ice cream into your container, layer it with blueberry sauce and graham cracker pieces. I find about half of the sauce works well.
- Stir the ice cream to your liking to get the sauce going throughout the ice cream.
- Put in your freeze until solid. Try to avoid eating some until it’s frozen.
- Serve with remaining sauce.
- Serious Eats has a great explanation on different ways you can achieve ripples and swirls and such.