Saturday, July 01, 2006

Blueberry Cheesecake Ice Cream

This ice cream recipe was in the current issue of Cooking Light (what a surprise, right?). I desperately wanted to make it so I bought the ingredients the day after reading the article. I just got around to making it today.

It was disappointing :( It looks awesome, it sounds awesome, but it wasn't- to us at least. It got such good reviews by other people on the CL bulletin boards. I was sad. I think it's the fact that the ice cream is custard-based and uses eggs. That's supposed to make it creamier, to keep it from getting icy in the freezer (I guess). But we were highly sensitive to the eggy taste. Actually, maybe it was because I used real eggs instead of the egg substitute. *shrug* I won't try this particular recipe again, but I do have a different recipe for the same thing that doesn't use eggs. I will probably try that because I am enjoying making ice creams.

If you do decide to try this recipe, make it with the eggbeaters and tell me if it turns out nicely.

Blueberry Cheesecake Ice Cream
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

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.

Yield: 2 quarts

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