{Blueberry Cheesecake Ice Cream}

Blueberry Cheesecake Ice Cream

This recipe is of my favorite ice cream recipes I've tried so far this summer...
Below is my adaptation of recipes I found at Yum-O-Rama and basically all other blueberry ice cream recipes out there.
The end result was smooth, creamy, rich, and thick.
I'll be making this again!

What You'll Need:
1 - 1 1/2 c blueberries, fresh or frozen 
1/2 c half & half
2/3 c sugar
1 egg

1 T lemon juice
1 "block" of spreadable cream cheese, softened
1 c whipping cream

What To Do:
In a medium bowl, using a potato masher, or heavy spoon, crush the blueberries until about half of them are broken but some whole berries remain. Set aside.

In a small bowl, beat together sugar and egg. Set aside.

In a small saucepan, heat the half and half over medium-low heat until tiny bubbles start to form. Temper the egg mixture by adding a couple tablespoons of the hot cream to the egg, and mixing until incorporated. Slowly add the remaining hot cream and mix until uniform.

Return the mixture to the small saucepan, and heat over medium-low heat until the mixture coats the back of a spoon. Add the lemon juice and crushed berries to the mixture and still until incorporated. Transfer to refrigerator for an hour to cool. {If you're in a rush, you can pour this mixture into a 9x13 baking dish and stick it in the freezer until it's chilled.}

Once cooled, beat the softened cream cheese in a food mixer until fluffy. Mix in cooled custard mixture. Mix in whipping cream. (Mixture will be lumpy.)

Pour mixture into ice cream machine.  Process according to machine manufacturer instructions. Transfer to a suitable ice cream tub, and freeze overnight... AFTER you take a heaping spoonful for taste testing of course!

Enjoy!