Blueberry Cheesecake Ice Cream

When I go to local artisan ice cream shops, I often gravitate toward fruit flavored cheesecake ice cream. Now that I have finally gotten smart and purchase an ice cream maker for home, I thought it was time to make one of my favorites. This is the BEST blueberry cheesecake ice cream. It is rich and creamy and fruity, and the hint of graham crackers really make this reminiscent of  cheesecake. 

Ingredients:

• 1 pint fresh blueberries (about 2 cups) 
• Note: You can use frozen blueberries, but you need to thaw them first and drain away any liquid
• 1 cup granulated sugar, divided
• 1 teaspoon cornstarch
• 1 tablespoon water
• 8 ounces cream cheese, softened
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• ½ tsp kosher salt
• 1 cup chopped graham crackers

Directions:

Make the blueberry compote:

1. Freeze your ice cream maker bowl for 24 hours before making the ice cream.
2. In a medium sauce pan, combine the blueberries and 1/4 cup sugar and bring to a boil. 
3. Reduce the heat to a summer and cook for about 10 minutes or until the berries have broken down.
4. Whisk together the cornstarch and tablespoon of water to make a slurry.
5. Add the cornstarch slurry to the berry mixture and cook for 1-2 minutes until slightly thickened.
6. Remove the berry compote from heat and transfer to a small glass bowl to cool. Make sure you cover the container once it has cooled a bit, and cool completely in the refrigerator before using.

Make the ice cream base:

1. Using a stand mixer with a whisk attachment, add the cream cheese and 3/4 cup sugar to the mixing bowl and beat until light and fluffy, about one minute.
2. Turn the mixer speed to low and very slowly drizzle in the cream, milk, vanilla extract and salt.
3. Mix until completely smooth to avoid lumps of cream cheese.
4. Transfer the ice cream base to the refrigerator and chill for 30 minutes (can leave it overnight).
5. After the base is chilled for at least 30 minutes, churn the mixture in the bowl of your ice cream machine according the manufacturers directions (probably 18-20 minutes).

Layer the ice cream ingredients:

1. Once the ice cream is finished churning, transfer 1/3 of the base into a shallow ice cream container or a loaf pan. 
2. Drizzle 1/3 of the blueberry compote over the ice cream. Sprinkle 1/3 of the graham crackers over the sauce.
3. Repeat these steps tow more times with the remaining ice cream, blueberry compote, and graham crackers.
4. Swirl the ingredients together with a butter knife to distribute the berries and crackers throughout the ice cream.
5. Cover the pan tightly with plastic wrap and freeze for at least 4 hours. 
6. Let it sit at room temperature for about 10 -15 minutes before scooping.