See, our A/C has been having a heck of a time keeping up with the house. I mean, it is only 103 outside on a good day, so I have no idea what the issue is. But the bottom line is that there was no way I wanted to turn on the oven and bake a pie when the house is hot enough already. I convinced him to pick ice cream instead. ((side note: I think I found the recipe, but he approved. And I think we may have helped the a/c issue so stay tuned for pie in July))
Jason's parents were in for the weekend to help cut back on my calorie consumption, and everyone approved the ice cream. Well, except Cooper but he was asleep so I guess that doesn't count... Either way, this turned out to be a rich & creamy ice cream, but not overpowering. It didn't quite have the cheesecake flavor I thought it would - I thought it had more of the creamy cheesecake texture. I think next time I may change the fruit to strawberries, just to try something different. Plus, the grocery store was completely out of blueberries that day so I went for frozen ones.
Blueberry Cheesecake Ice Cream adapted from Cooking Light
- 1 cups granulated sugar
- 3oz 1/3 less fat cream cheese, softened
- 2 large egg yolks
- 1 1/2 cups reduced fat milk
- 1/2 cup half-and-half
- 1 1/2 cups blueberries, rough chopped
- 1/8 cup powdered sugar
- 1/8 cup water
In a small sauce pan, combine the blueberries, powdered sugar & water. Bring to a boil, reduce heat & simmer for about 10 minutes, until the mixture thickens. Stir the blueberry mixture & milk mixture together and pour into an ice cream freezer. Freeze according the the directions for the ice cream maker, pour into a freezer-safe bowl and freeze for an hour, or until firm.