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One of my very favorite things to make during the summer is homemade ice cream. I love it and would make it every day if I knew it wouldn’t go straight to my hips. Healthy eating can really be a bummer sometimes. I sure hope that we eat ice cream in heaven!
I adapted this ice cream recipe from one I found at Our Best Bites. This ice cream is phenomenal!! It is smooth and creamy and has a great blueberry flavor, with a slight tang from the cream cheese.
INGREDIENTS
- 3 cups blueberries
- 1/4 cup powdered sugar
- 1/4 cup water
- 2 cups of sugar
- 6 oz cream cheese, softened (light is fine)
- 4 egg yolks
- 3 cups of milk
- 1 cup heavy cream
INSTRUCTIONS
- Combine berries, powdered sugar, and water in a large saucepan. Bring to a boil and simmer for 10 minutes. Set aside to cool.
- Beat sugar, cream cheese, and egg yolks in a large mixing bowl until smooth; set aside.
- Bring milk and cream to a boil in a saucepan. Very slowly add the hot milk to the cream cheese/egg yolk mixture. (Don’t just dump the cream cheese mixture into the hot milk or the eggs will cook.) Return to the pan and continue cooking and stirring till the mixture barely starts to simmer. Remove from the heat and cool. I like to put my pan in a sink filled with ice water to speed up the cooling process.
- Stir the cooked blueberries into the ice cream mixture and chill for several hours or overnight.
- Pour into an ice cream freezer and freeze according to the manufacturer’s instructions. Spoon into a container, cover, and place in the freezer. Let ripen in the freezer for at least three hours. It tastes even better the next day!!
NOTES
This ice cream stays nice and soft, even after being in the freezer for a day or two. I love that it is easy to dish up with an ice cream scoop.
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