Oxmoor House
Hands-on Time
34 Mins
Total Time
2 Hours 36 Mins
12 servings (serving size: about 2/3 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

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.

Ratings & Reviews

Really good but cut the sugar

May 04, 2015
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.

Tinkerbell0914's Review

July 22, 2013

Laoura's Review

June 14, 2013

cpalma's Review

July 16, 2012

ovnSRQ's Review

July 06, 2012
I halved the recipe because I wanted to try it before making a larger batch. I think it is too sweet. Next time I make it I will try using less sugar. I prefer more natural fruit taste.

falljunelaker's Review

June 24, 2012
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.

bob1111's Review

February 18, 2012

Bekumz's Review

September 16, 2011
Absolutely FABulous!! I used fresh dark cherries & graham crackers w/ melted butter & sugar, basically a graham cracker crust, it tastes just like CHERRY CHEESECAKE. love it.!!

Dontdietliveit's Review

August 26, 2011
MY favorite ice cream recipe, hands down! Absolutely amazing!

namakani's Review

August 01, 2011
This recipe was awful. I made three different ice creams this weekend and the other two were great. This one never got firm and didn't have any cheesecake flavor.