Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream,sound good? It really is. The recipe is part of a recipe for Blueberry Cheesecake Ice Cream Pie, but we just wanted the ice cream as all of us are fans of blueberries and ice cream. Seems like we eat it year round since I got a ice cream freezer. This is easy to make, and tastes like a light cheesecake. The buttermilk in the recipe keeps it from being too over the top rich. If you have some blueberries this is a great recipe to make.

 If you want it in a pie, use a crumb crust and some whipped cream for topping.

Blueberry Cheesecake Ice Cream

1 (8 oz.) package of cream cheese softened

1 ½ cups of half and half

¾ cup sugar

½ cup buttermilk

1 ½ teaspoons vanilla extract

¼ teaspoon almond extract

⅛ teaspoon table salt

1 cup fresh blueberries

3 tablespoons blueberry preserves*

2 teaspoons lemon zest

 Process first 7 ingredients in a blender for 30 seconds until very smooth

Cover and chill for at least 2 hours or up to 2 days.

 Pour mixture into a 1 ½ quart ice cream maker and freeze according to manufacturer’s instructions.

 Mash together blue berries, blueberry preserves and lemon zest. Stir into prepared ice cream. Freeze at least one hour before serving. Transfer rest of ice cream to a air tight container and freeze for up to one week.
*If you can't find Blueberry preserves, I would try a raspberry preserve.