Blueberry Cheesecake Ice Cream

Recipe from Our Best Bites

Found this yumminess on Our Best Bites, but she mentioned in her terrific step by step instructions that she found the recipe on Cooking Light so I did nab some notes from their website for you as well.  Enjoy 




Ingredients:
3 cups fresh blueberries, coarsely chopped 
1/4 cup powdered sugar
1/4 cup water
2 cups granulated sugar
6 oz of 1/3-less-fat cream cheese, softened 
4 large egg yolks 
3 cups 2% reduced-fat milk
1 cup half-and-half
1 Pre graham cracker 


Directions:

1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
2. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
3. Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
4. Note from Our Best Bites: If you’re adding the graham cracker crust: While the ice cream maker is working its magic, go ahead and break up the graham cracker crust. Leave some bigger chunks–the ice cream maker will break them down and the texture in the frozen ice cream is awesome!
   When the ice cream is very thick, add the pieces of graham cracker crust and then stop the motor as soon as the crust pieces have been mixed in. Transfer to a freezer-safe container
   Note from Cooking Light: This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.

Tips & Tricks:
If you aren't calorie conscious feel free to substitute real cream cheese for the light, heavy cream for the half & half, and whole milk for the 2%.  It will taste much richer if you do.

Nutrition: (Serving size: 2/3 cup)

• Calories: 268
• Calories from fat: 26%
• Fat: 7.8g
• Saturated fat: 4.4g
• Monounsaturated fat: 2.3g
• Polyunsaturated fat: 0.5g
• Protein: 5.4g
• Carbohydrate: 45.8g
• Fiber: 0.9g
• Cholesterol: 90mg
• Iron: 0.3mg
• Sodium: 100mg
• Calcium: 49mg