We have been obsessed with making ice cream since I was little and it's a fun tradition to carry on with my own kids. I remember having to hand churn it!! Thank goodness for electric ones saving my arms! This recipe was a request from my dad on Father's Day. He has good taste!! And now it's something we will be making all summer long.
Blueberry Lemon Cheesecake Ice Cream
Ice Cream Base
2 cups heavy cream
1 cup whole milk
1¼ cups granulated sugar
1 8-ounce package cream cheese, at room temperature
1½ teaspoons vanilla extract
gluten-free graham crackers broken into pieces
1 cup blueberries ( fresh or frozen )
1 tablespoon granulated sugar
4 egg yolks
1/2 cup maple syrup
1/4 cup lemon juice
1 lemon, zested
6 tablespoons butter cut into cubes
FOR BLUEBERRY SWIRL: Add the blueberries and sugar to a small saucepan over medium heat. Bring to a low boil and cook until the berries begin to burst and the juices have thickened, about 5 minutes. Pour into a small bowl, cover and refrigerate.
FOR LEMON CURD: In a pot, beat 4 yolks for 1 minute. Add maple syrup and beat for another minute. Add the lemon juice and zest and mix. Cook, whisking constantly until it just starts to thicken, about 5-7 minutes. Add in butter waiting until each piece melts. Remove from heat and strain through a fine-mesh sieve into a storage jar.
FOR ICE CREAM BASE: Add heavy cream, milk, sugar, cream cheese, vanilla and salt to a mixing bowl. Beat until well-combined and creamy. Pour the mixture into the an ice cream maker and make ice cream according to your ice cream maker’s instructions.
Once the ice cream has finished churning, transfer it immediately into a freezer-safe container. Spread a layer of ice cream in the bottom. Add dollops of the blueberry swirl to the top of the ice cream, then dollops of lemon curd. Run a knife through the dollops to swirl the blueberry sauce throughout the ice cream. Sprinkle crumbled graham crackers on top. Repeat for a second layer. Place back in the freezer covered for a firm set and easier scooping!