**Blueberry Cheesecake Ice Cream** 🫐
**Ingredients:**
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup sugar
– ½ cup blueberry puree (fresh or frozen)
– ½ cup cream cheese, softened
– 1 teaspoon vanilla extract
**Directions:**
1. **Prepare the base**: In a medium-sized mixing bowl, whisk together the heavy cream, whole milk, and sugar until the sugar is completely dissolved. This will form the creamy base for your ice cream.
2. **Blend in flavors**: Add the blueberry puree to the mixture, stirring until fully incorporated. You can either make your own blueberry puree by blending fresh or frozen blueberries, or use store-bought. Make sure the puree is smooth for an even texture.
3. **Cream cheese addition**: Next, add the softened cream cheese and vanilla extract. Whisk vigorously until the cream cheese is fully blended into the mixture, ensuring there are no lumps. This will give the ice cream a creamy, cheesecake-like texture and flavor.
4. **Churn the ice cream**: Pour the mixture into your ice cream maker. Follow the manufacturer’s instructions and churn for about 25 minutes, or until the ice cream has thickened to a soft-serve consistency.
5. **Freeze**: Transfer the churned ice cream into an airtight container. Cover the top with a layer of plastic wrap or parchment paper, then seal with the container lid. Freeze for at least 4 hours, or until the ice cream is firm.
**Optional Swirl**: For an added cheesecake effect, swirl in crushed graham crackers or a dollop of blueberry jam just before freezing.
**Tips for Best Results**:
– Fresh blueberries give the ice cream a bright, tangy flavor that pairs perfectly with the creamy cheesecake base.
– For a richer taste, let the mixture chill in the fridge for a couple of hours before churning.
– Use high-quality vanilla extract to enhance the flavor.