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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: Monday, October 26, 2009


1/2 cup sugar
1 tbsp. cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 tbsp. lemon juice

Graham cracker mixture:
2-1/4 cups graham cracker crumbs (approx. 36 squares)
2 tbsp. sugar
1/2 tsp. ground cinnamon
1/2 cup butter, melted

Ice Cream:
1-1/2 cups sugar
1 pkg. (3.4 oz.) instant cheesecake or vanilla pudding mix
1 qt. heavy whipping cream
2 cups milk
2 tsp. vanilla extract

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 15” x 10” x 1” baking pan. Bake at 350 degrees 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 and freeze according to manufacturer’s direction. Refrigerate remaining mixture until ready to freeze. Whisk before adding remaining mixture 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. Yield 2 quarts.




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