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Blueberry Cheesecake Ice Cream

Source of Recipe


Taste of the South (May-June 2012)



List of Ingredients



• 3 cups whole milk
  
• 2 cups heavy whipping cream
  
• 2 cups sugar
  
• ½ tsp salt
  
• 4 large egg yolks, lightly beaten
  
• 1 (8-ounce) package cream cheese, cut into small pieces and softened
  
• 1 Tbsp vanilla extract
  
• 1 (21-ounce) can blueberry pie filling
  
• Garnish: fresh blueberries
  






Instructions



1. In a 3-quart saucepan, whisk together milk, cream, sugar, and salt; whisk in egg yolks. Bring to a simmer over medium heat, stirring constantly, for approximately 15 minutes. Reduce heat to medium-low; add cream cheese. Cook, stirring constantly, until cream cheese melts and mixture coats the back of a spoon, approximately 7 minutes. Remove from heat, and stir in vanilla.
   
   
2. Strain through a mesh sieve into a bowl; cover and refrigerate until very cold, approximately 3 hours, stirring occasionally.
   
   
3. Pour mixture into the canister of an ice-cream maker; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; fold in pie filling. (Do not overmix.) For firmer ice cream, place in an airtight container, and freeze for several hours or overnight. Garnish with fresh blueberries, if desired.
   
   Yield: approximately 2 quarts