Blueberry Cheesecake Ice cream 藍莓芝士雪糕

From my previous blog post, I already mentioned that we had blueberries u-pick with my friends last week. I made Blueberry Jam for bread spread by using the fresh u-pick blueberries. Please refer to my Blueberry jam blog post for recipe. And here I use the blueberry jam to make blueberry cheesecake ice cream.

Recipe:

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1 cups whole milk
• 5 tbsp condensed milk
• 1 cup whipping cream
• 1 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup fresh blueberries jam (you can also add whole blueberry to ice cream if you wish)
• 2 teaspoons lemon zest (optional)

Instructions

1. Process the first 6 ingredients in a blender until smooth. Cover and chill for at least 2 hours.
2. Pour mixture into the container of an electric ice cream maker and process according to the manufacturer's instructions. Mine usually churns about 25 minutes.
3. While the ice cream is churning, add the blueberries jam and lemon zest (and whole blueberries if you want) during the last few minutes of churning.(If you add whole blueberries, mash them a little bit before adding to ice cream mixture).
4. Place churned ice cream into a freezer-safe, lidded container, and freeze for an hour prior to serving.

Recipe adapted from Kitchen Meets Girl Website