The hardest part about making Blueberry Cheesecake Ice Cream is resisting the temptation to drink it

And thus, I achieved Blueberry Cheesecake Ice Cream

Blueberry Cheesecake, deliciously deconstructed

Ice cream mixes (the liquid that you turn into ice cream) have got to be one of the most delicious drinks ever. I can never resist the temptation to lick the spoon after scraping the remnants into the ice cream maker. Just the aroma of the fruit ice cream mixes I’ve made is intoxicating.

This Cheesecake ice cream has got to be the strangest I’ve made so far because I’ve never pureed cheese before.

Lemon Zest and Sugar

This is not exactly what zesting means but this is how I do it and it works fine for me

Using David Lebovitz’s recipe, except that, as usual, I halved the sugar. But curiously, the resulting mixture is less than the 1 liter as described in the recipe. This caused problems because I now have more Blueberry sauce than ice cream. I think if I increased the quantities by half, it should should solve the problem but because of time issues, I just topped up with cream for more liquid.

Incidentally, David Lebovitz’s recipe for New York Cheesecake is also the best I’ve seen so far.

It was hard to churn the cheesecake mix...

Churning the mix in the ice cream maker was also tough since the cheese, although pureed, began to harden again. But in the end, I believe the result would be worth it.

I’ll let you know the results of the taste test soon.

Serving Suggestion...

Posted on 17th Jul 2010 in Baked Goods, Fun, Recipes


There Is Only 1 Comment So Far


Camemberu commented on July 17, 2010 at 9:28 am

Yum yum, saw the Flickr photos – berry nice! I never thought of making cheesecake ice cream at home. What a lovely idea.

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