Blueberry Cheesecake Ice Cream

In 1984, President Ronald Reagan designated July as blueberry ice cream(1)National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.” (source: IDFA)

Ice cream is just about my favorite food ever.  So, this holiday is not something that Sweet Jumbles would easily pass up!  In fact, I may just do a few more this month!  I had an abundance of blueberries this past week (6 pints to be exact) and tried many recipes for blueberry baked goods and snacks. I tried two blueberry ice cream recipes, and this one was the clear winner.  Even better, this is a Cooking Light recipe, so less guilt!  Unfortunately it does require an ice cream maker, so hopefully you have one or know someone who does!

One ingredient that I added to the recipe below is Guar Gum.  Last summer I heard a story in NPR explaining that adding just a pinch would prevent your homemade ice cream from getting rock hard the way that it tends to.  Sure enough, just a bit kept my homemade ice cream firm but not un-scoopable!  You can find Guar Gum in the isle with Bob’s Red Mill products (usually near organic and/or gluten-free stuff) and the bag, while small, will last you approximately a lifetime.

Note: The recipe below yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style ice cream machine. Cut the recipe in half if you use a countertop model; they typically have a smaller capacity.

Blueberry Cheesecake Ice Cream
source: Cooking Light

blueberry ice cream(2)

2 c  sugar
¾ c (6 ounces) cream cheese, softened
4 large egg yolks
3 c reduced-fat milk
1 c half-n-half
3 c fresh blueberries
¼ c powdered sugar
¼ c water
1/4 t guar gum, optional

  • Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth.
  • Combine milk and half-n-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk.
  • Return milk mixture to pan and add the rest of the combined milk and cheese. Cook over medium-low heat for 5 minutes or until a thermometer registers 160°, stirring constantly.
  • Place pan in an ice-filled bowl or refrigerator.  Cool completely, stirring occasionally.
  • Combine blueberries, powdered sugar, and ¼ cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
  • Stir blueberry mixture into milk mixture. Pour into the freezer can of an ice-cream maker (optionally, add guar gum at this point); mix according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

blueberry ice cream(3)

Serves: 6-8
Calories: 268

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4 Responses to Blueberry Cheesecake Ice Cream

  1. It was nice meeting you at the tasting, Kristin. Wow – this ice cream looks amazing! I’ve never had that flavor before!

  2. Hey, it’s Miachel from the Food Bloggers’ Meetup!

    This looks amazing. 🙂 Thanks for the tip on guar gum! I’ve recently been making sorbet, and I’m curious to try it again with the new ingredient.

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