Blueberry Cheesecake Ice Cream Recipe
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 This recipe for Blueberry Cheesecake Ice Cream, by Anonymous, is from Pine River Senior Center,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Anonymous
Added: Tuesday, October 13, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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Personal
Notes: |
Personal
Notes: Yields 2 qts.
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