"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry Cheesecake Ice Cream Recipe

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This recipe for Blueberry Cheesecake Ice Cream, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 13, 2009


1/2c Sugar
1 T. Cornstarch
1/2c Water
1 1/4c Fresh or Frozen Blueberries
1 T Lemon Juice
Graham Cracker Mixture:
2 1/4c Graham Cracker Crumbs (about 36 squares)
2 T. Sugar
1/2 t. Ground Cinnamon
1/2 c Butter, Melted
Ice Cream:
1 1/2c Sugar
1 package (3.4oz.) Instant Cheesecake or Vanilla Pudding Mix
1 qt. Heavy Whipping Cream
2c Milk
2 T Vanilla Extract

Preheat oven to 350 degrees. In a small saucepan, combine the sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled. In a large bowl, combine cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15X10X1 in. baking pan and bake for 10-15 minutes or until lightly browned. Cool completely on wire rack. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps). Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl freeze.

Personal Notes:
Personal Notes:
Yields 2 qts.




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