Application Guide
Blue�erry
Cheesecake
Ice Cream
Directions
Add the blueberries, lemon zest, water and sugar to a pot
over low heat. Cook, stirring often, for about 10 minutes or
until the blueberries soften and break down. Cool
completely. Pour the milk, heavy cream, sugar, vanilla and
salt in a medium saucepan over medium heat, whisk
together and cook until the sugar dissolves and the mixture
comes to a simmer. Place the cream cheese in a medium
bowl and pour the hot liquid over the cream cheese. Whisk
until the cream cheese is melted and thoroughly mixed into
the ice cream base. Pour into a container to chill in the
refrigerator for at least 2 hours or overnight.
Once the base is thoroughly chilled, pour into the ice cream
maker and churn for 40 minutes and then add in the
blueberry compote. Swirl the compote around with a butter
knife and then scoop into an ice cream container and freeze
for at least 4-6 hours before serving.
1 CUP WHOLE MILK
1 CUP HEAVY CREAM
8 OZ. CREAM CHEESE, SOFTENED
¾ CUP SUGAR
2 TEASPOONS VANILLA
¼ TEASPOON SALT
½ CUP BLUEBERRIES
ZEST OF 1 LEMON
1 TABLESPOON WATER
1 TABLESPOON SUGAR
Ice Cream Maker 4
YIELD 8 SERVINGS
COOKING TIME 40 MINUTES
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES
INGREDIENTS
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