This ice cream was really EASY to make. If you don’t have any kind of stand mixer to make this you could use a hand mixer. If you don’t have a hand mixer you could use a wire whisk and beat the crap out of the whip cream until the peaks form. If you choose that method, you’d get your exercise in, and that really wouldn’t be considered easy then, now would it?
Ben’s aunt had given us a jar of blueberry jam for Christmas and I finally got around to using it in this ice cream. I didn’t take the extra step to make the blueberry sauce I cheated and used that jam. You can do that to if you want, I won’t tell anyone. I pretty much love anything with cheese cake in it. I think this ice cream would be even better with chunks of cheese cake diced up and thrown into it. Yum. The batter is kind of stiff, and not like a regular ice cream batter. I would set it out on the counter and let it thaw for a bit before scooping it out of the container.
Be prepared for a lot of recipes coming that use a smoker!
Recipe from Just Putzing Around in the Kitchen
(Ice cream base)
2 cups heavy whipping cream
1 can (14oz) sweetened condensed milk
7 oz cream cheese, room temperature
2 tsp vanilla
2 cups fresh blueberries
3 tbsp sugar
2 tbsp lemon juice
Combine blueberries, sugar, and lemon juice in a pan over medium-high heat. Cook until berries burst and release juices.
** Use your spatula or spoon to gently smoosh some of your berries to release more juices.
Allow berry mixture to simmer for a few minutes, until mixture thickens. Remove pan from heat, pour mixture into a bowl, and stick your bowl in the fridge to chill.
In a large bowl, beat your cream cheese with an electric mixer until smooth.
If you’re not already using them, change your mixer attachments to use whisk attachments.
Slowly add condensed milk and vanilla, and whisk mixture until smooth.
Add heavy cream and keep whisking until stiff peaks form.
** This will take longer than usual b/c of all the other ingredients. Be patient and keep whisking!
Spoon about half of your whipped cream mixture into a standard sized loaf pan.
Remove your chilled berry sauce from the fridge and spoon about half of it over your whipped cream mixture in the loaf pan.
** Drop blobs of sauce in spoonfuls over the top of the cream. Doesn’t have to be pretty.
Cover with your remaining whipped cream mixture, and top with your remaining berry mixture.
Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.
Cover pan tightly with aluminum foil, and stick it in the freezer for about 6 hours, or until ice cream is firm enough to scoop.