While summer may be close to an end in some parts of the country, its still going strong in Dallas. It is normally around Halloween time that it becomes nice outside. I have memories of trick or treating as a kid and some years it would be humid and hot, while some years it would be windy and chilly. I hope this year its the latter.
Our summer season may be long…
but that means our ice cream season is long too!
If it was possible to add four more scoops to this ice cream cone I would have! It’s that good!
(I take all my pictures outside, so these ice cream photos had to be taken quick! Too bad the third scoop slid right off the top for the next photo. Its okay, nothing a spoon couldn’t take care of.)
Cheesecake Ice Cream
4 oz Cream Cheese, room temp
1 cup Sugar
1 large Egg
1/2 tsp Vanilla Extract
3/4 cup Milk
2 tsp Lime Zest
1 1/2 cups Heavy Cream
1. Beat together the cream cheese and sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.
2. Bring the milk to a boil over medium-low heat. Remove from the heat and add a quarter cup of the milk to the cream cheese mixture and mix until combined and smooth. Continue with 2 more quarter cups of milk and then add the entire mixture back to the pan with the rest of the milk.
3. Stir over medium-low heat until thickened slightly (should take around 3 minutes). Remove from heat, strain mixture, and let cool 10 minutes.
4. Combine the zest, heavy cream and cream cheese mixture together. Pour into your ice cream machine and freeze according to manufactures instructions.
5. When ice cream is thickened and finished freezing, slowly pour in the blueberry lime syrup and let ‘swirl’ a few times in the machine before turning off. (You can also do this by creating layers of the ice cream to a container and adding the syrup between layers , then swirl with a knife a few times.)
Blueberry Lime Swirl
1 cup Blueberries, fresh or frozen
3/4 cup Sugar
3 TBS Lime Juice
1 TBS Lime Zest
1/4 cup water
1 TBS Corn Starch
1. Combine first four ingredients in a sauce pot. Whisk together the water and cornstarch and add the sauce pot. Turn the heat on to medium and let simmer until until thickened, about 10 – 12 minutes.
2. Let cool completely.
Now this is some good ice cream! The cream cheese makes it so creamy and almost like you are licking cheesecake. How could that be bad? And the blueberry lime swirl is the perfect bit of tartness to go with the creaminess. Of course the flavor and the swirl itself are optional, though totally recommended.
