cheesecake ice cream with blueberry swirl

How To Make cheesecake ice cream with blueberry swirl

• 1

  Place blueberries, lemon juice and sugar in a small saucepan. Stir to mix.
• 2

  Bring to a boil and reduce heat to medium.
• 3

  Simmer for 10 minutes or until blueberries burst and release their juice. Stir often smashing the berries with
• 4

  Stir in cornstarch and simmer 5 more minutes or until thickened.
• 5

  Pour into a bowl and place in the refrigerator to chill for at least an hour. You can make this the night before.
• 6

  In a large bowl, beat your cream cheese with an electric mixer until smooth.
• 7

  Slowly and milk and vanilla and whisk until smooth.
• 8

  Add heavy cream and keep whisking until stiff peaks form. This may take a while.
• 9

  Spoon half of the cream mixture into a loaf pan.
• 10

  Spoon half the chilled blueberry mixture over the cream mixture in the loaf pan.
• 11

  Cover with the remaining cream mixture.
• 12

  Cover with the remaining berry mixture. You don't have to cover it completely .
• 13

  Sprinkle the top with the graham cracker crumbs.
• 14

  Use a knife to drag swirls of the blueberry mixture and crumbs into the ice cream mixture.
• 15

  Cover tightly and freeze for at least 6 hours.
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