Cool off on a hot day with a big bowl of creamy homemade ice cream. Perfect for entertaining, this five-star recipe makes enough for a crowd.
2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water
How to Make It
Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-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. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
Combine blueberries, powdered sugar, and 1/4 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 mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.
Made 1/2 the recipe in my Cuisinart 2 Qt. freezer, which was perfect. This is wonderfully creamy and good. That said, I cut the sugar in the milk mixture by 25% and instead of cooking blueberries in sugar, I just chopped them fresh and put them in the freezer with the milk mixture. Lovely fresh taste and a lot fewer calories.
Our countertop ice cream maker comes with 2 bowls, so we followed the recipe exactly but used both bowls. (We've found that attempting to use a bowl twice leads to some consistency issues with the 2nd batch.) We used fresh blueberries we picked at the peak of ripeness. It was good but very sweet, so we would cut the sugar back some in the future. It didn't have a strong "cheesecake" taste, but we could taste the tang of the creamcheese. I don't understand the 1 star rating. Maybe the rater used her bowl 3 times in a row for the 3 types? I don't know, but if you only have 1 standard freezer bowl, cut the recipe in half, as it says to do.