In case you missed that it’s summer here and National Ice Cream month, here’s another delicious reminder! I had a pint of blackberries sitting in my fridge, needing to be used up, so I thought why not try a blackberry ice cream recipe? I’ve been wanting to make a cheesecake based ice cream for a while, since that would combine my two favorite desserts – ice cream and cheesecake; and a blackberry cheesecake ice cream sounded delicious and perfect for summer! The sweetened, tart blackberries pair perfectly with the creamy, tangy cheesecake ice cream. It’s definitely a bite of summer goodness!
Blackberry Cheesecake Ice Cream
1 package (8 oz.) cream cheese, softened
5 egg yolks
1 cup sugar
2 cups whole milk
1 cup heavy cream
2 teaspoons vanilla extract
In a mixing bowl, stir the softened cream cheese until smooth. Add in the egg yolks and sugar and stir until the mixture is a well combined and smooth. Set aside.
In a large saucepan, whisk together the milk, heavy cream and vanilla over medium heat, until very hot, but not boiling. Once the milk mixture is hot, slowly pour about 1/2 cup of the hot milk into the yolk mixture, whisking constantly, this gently warms the egg yolks (so they don’t become scrambled eggs!). Keep adding the milk slowly, constantly whisking, until you have about 1/2 of the hot milk mixture stirred into the eggs yolks. Pour the egg mixture back into the pan with the remaining milk and heat over medium heat, stirring, until the mixture reaches 165-170ºF. Remove from the heat and strain through a sieve into a large bowl. Let cool to room temperature (you can set the bowl in an ice bath to speed up the cool down process), cover and refrigerate overnight.
For the blackberries:
2 cups blackberries
1/4 cup light brown sugar
2 tablespoons corn starch
1 tablespoon water
In a small saucepan, combine the blackberries with the brown sugar. Bring to a boil over medium heat. Whisk together the cornstarch and water in a small bowl, pour into the saucepan and stir. Let the mixture return to a boil, then lower the heat and let simmer for about 5-10 minutes or until mixture thickens slightly, stirring frequently. While it’s simmering, mash the berries to the consistency you like. Remove from heat, cool and then refrigerate overnight.
The next day, churn the ice cream mixture in your ice cream maker. Once churned, pour a layer of ice cream in the bottom of a pan, spread a layer of the berry mixture on top. Repeat layers. Gently swirl the mixture with a knife. Cover and freeze at least 4 hours or until firm.
What summer fruit would you pair with your ice cream??