Dessert for a Year: Blueberry Cheesecake Ice Cream

I've realized that although Jason is getting to enjoy his Dessert for a Year gift, I'm pushing my hand a little more in the decision making process.  For June he asked for a pie.  That three letter word makes me shudder.  I've just never had a lot of success when I comes to pies, but I'm willing to try.  In July. 

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 medium bowl, combine the first three ingredients and beat with an electric mixer.  In a medium sauce pan, heat the milk & half-and-half to a boil.  Remove from heat and gradually whisk into the cheese mixture.  Return it to the sauce pan and heat to 160, stirring constantly.  Place the pan into and ice-filled bowl and chill completely, stirring occasionally.

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.

Dessert for a year: Strawberry Sour Cream Ice Cream

I'll admit, I may have had a bit of a hand in picking this recipe.  We were down to the last weekend in April where I'm actually home and Jason wasn't being very decisive with his dessert choice.  I "suggested" ice cream.  Then I may have "suggested" strawberry.  I could eat ice cream daily.  Fortunately, I don't - the cost and the calories would add up just a little. 

The other problem is that Jason and I don't always agree on what kind of ice cream to eat.  I want chocolate.  Or something with chocolate in it.  Jason would rather just have plain vanilla or Cookies & Cream.  A good compromise, though, usually ends up being strawberry.  It is plain enough for him and has just the right amount of something extra for me.  I've made strawberry before using the recipe that came with the ice cream maker.  It's good, but it is more like vanilla flavored with strawberries and this is actually strawberry ice cream.

When I read the recipe, I wasn't sure what to expect in the taste of the ice cream.  I just couldn't grasp it being sour...but I loved it.  It is just a bit sour, but the sweetness of the strawberries is a perfect balance.  The best part, though, was that it stayed soft.  I've had an issue in the past of the ice cream I make getting very hard in the freezer.  I think it could be because of the low-fat ingredients I use.  I also really want to get a copy of The Perfect Scoop, but I'm thinking it may have a few too many recipes for ice cream that I love and not enough that Jason will love.

Strawberry Sour Cream Ice Cream from The Perfect Scoop via the Foodie Bride

• 1 lb strawberries, hulled & rough chopped
• 1 T vodka
• 1/2 cup sugar
• 1 cup light sour cream
• 1/2 cup heavy cream
• 1/2 cup buttermilk
• 2 T lemon juice

In a large bowl, combine the strawberries, vodka & sugar.  Stir, cover and let set in the fridge for at least an hour.  In a food processor, combine the sour cream, heavy cream, buttermilk & lemon juice and pulse until blended.  Add in the strawberry mixture and pulse until well combined.  Refrigerate for at least another hour.

Freeze according to the ice cream make you are using - mine took about half an hour.