This is one of those recipes that have been waiting in my drafts and I couldn't wait any longer to share. I made it in August (how time flies!) and each time I look at my picture folder, the ice cream pictures would jump out at me waiting to be posted in the site.
So here goes.
I love ice-cream. I love cheesecake. Marrying these two flavours is like nirvana to me. Each time we stop at Haagen Dazs for ice cream, I always go for the strawberry cheesecake ice cream. They make it really well, creamy, cheesecake-y and just the right amount of sweetness. My especially like biting into the graham cracker bits in the cheesecake ice cream - yum!
Eggless Blueberry Cheesecake Ice Cream RecipeAbout 4 cups Serves 4 - 6
Adapted from: DK's ChefinYou
10 oz / 1 block of cream cheese at room temperature (light version works too)
1 cup of sugar
A pinch of salt
1/3 cup of mascarpone cheese at room temperature
1 cup of milk (whole milk is better)
1 tsp of vanilla extract
1/4 cup of sour cream, at room temperature
6-8 graham crackers or digestive biscuits
2 tsp of butter
A few blueberries (or any fruit of choice), to serve
How I Made It:
1. Whisk the cream cheese until fluffy, about 2 mins.
2. Add the sugar and whisk again until well combined.
3. Next, add the mascarpone...
and sour cream. Beat well until the ingredients combine together. You can also beat after each addition, but I just did it on one go. There will be small lumps in the mixture, you can ignore that, no worries. No need to beat the mixture too long either, just until the ingredients come together - about 3 mins.
4. Pour the mixture into a bowl. Cover lightly and refrigerate (don't freeze) for atleast 2 hours or overnight.
5. When the mixture is ready, bring out your ice cream maker. You need to prep it according to the manufacturer's instructions. I used my KitchenAid ice cream maker attachment. The bowl needs to be frozen for 12 hours so I had to do that before I could churn the ice cream.
6. Pour the prepared ice cream mixture into the bowl and churn for the required amount of time. In mine, it took about 20 mins or so.
When done, the mixture will resemble thick custard. Lick it now and test for sweetness. Or, just lick it anyway. YUM!
7. While the ice cream is churning, lightly process the graham crackers with butter until the mixture resembles moist bread crumbs. You can do this in a mixer but make sure to use the pulse option. Don't powder the crackers too fine.
8. Press some of this mixture firmly to the bottom of a freezer safe bowl. Then pour 1/3rd of the ice cream mixture over it.
9. Press some graham cracker mixture between your fingers and drop them over this mixture randomly. These will show up when you scoop the ice cream and adds texture.
10. Keep going until the ice cream custard and the cracker crumbs are all gone. Freeze overnight.
That's it! Yummy ice cream all ready to be scooped into a bowl and enjoyed. I drizzled some blueberries over the ice cream to give it some tartness. You can add chunks of any fruit you like or even jam heated with a bit of water.
It's not the quickest process, but totally worth it because you get a good bowl of ice cream that will last you for a long time, or err.. for about 10 days like it did for us.
Cheesecake ice cream is very rich, so we were not able to eat more than one large scoop at a time!