Blueberry Icecream.....

Blueberry Cheesecake Ice Cream Recipe

Author: The Prairie Homestead

Recipe type: Dessert

Serves: 1.5 quarts

Ingredients

• 2 cups fresh blueberries, divided (frozen will work in a pinch, if you must)
• ¾ cup organic evaporated cane juice sugar
• 8 oz cream cheese
• 1 cup buttermilk or sour cream
• 2 tablespoons vanilla extract
• Pinch of sea salt
• ¼ teaspoon lemon zest
• 2 cups heavy cream or half n half

Instructions

1. In a small saucepan, mash together the sugar and 1 cup of blueberries with 1 tablespoon water.
2. Cook the sugar/blueberry mixture over medium-low heat for 5-8 minutes and allow them to simmer and thicken. Cool slightly.
3. In a blender, combine the cooled mixture, the remaining fresh blueberries, buttermilk, cream cheese, vanilla, salt, and lemon zest. Blend until mixed completely.
4. Stir in the cream/half n' half and allow to chill for one hour.
5. Freeze in a 2-quart ice cream maker according to manufacturer's recommendations.
6. Serve immediately, or place in freezer for a while to harden it up a bit, if you prefer harder ice cream.
7. Sprinkle with graham cracker crumbs, if desired.

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