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Baking My Way. Gluten Free not Taste Free. Blueberry Cheesecake Ice Cream. ~ Makes 4-5 cups ~. INGREDIENTS: ▫ 1/2 cup 2% milk. ▫ 1 1/2 cups heavy cream.
Baking My Way

Gluten Free not Taste Free

Blueberry Cheesecake Ice Cream ~ Makes 4-5 cups ~

INGREDIENTS:         

1/2 cup 2% milk 1 1/2 cups heavy cream Pinch of salt 6 oz cream cheese 4 large egg yolks 4.6 oz (2/3 cup) granulated sugar 2 teaspoons vanilla extract Blueberry puree* 2 tablespoons vodka or other mild flavored liquor or liqueur (optional)**

PREPARATION: Heat milk and cream until just below the boiling boil point in a medium saucepan. In a heat proof bowl, beat together the cream cheese, sugar, and egg yolks until light and fluffy. Gradually add the scalding milk-cream mixture to the into the whipped cream cheese. Be sure to whip continuously while adding the hot milk-cream mixture to ensure the eggs do not curdle. Transfer the custard mixture back until the saucepan. Cook over medium-low heat whisking continuously until custard reached 170 degrees F. Custard will be thick and coat the back of the spoon. Remove custard from heat and whisk in the prepared blueberry puree. Allow the ice cream base to cool to room temperature before whisking in the vanilla extract. Transfer to a covered container and refrigerate for several hours, preferable overnight, until custard in thoroughly chilled. Process and freeze ice cream in an ice cream maker according to manufactures' instructions. Stir in liquor if using Once made, transfer ice cream to a chilled container and freeze for several hours to allow ice cream to harden.

NOTE: *Makes approximately 1 cup of blueberry puree. 1. Combine 2 1/2 cups frozen blueberries, 2 tablespoon lemon juice, and 2 tablespoons water in a small sauce pan. 2. Heat over medium heat, until blueberries are soft. Mash the softened berries to release juice. 3. Allow berries to simmer over low heat until reduced by half to two-thirds. 4. Puree berry mixture in a blender. Allow puree to cool before whisking into custard. ** The use of alcohol is optional, but is helps prevent the ice cream from getting to icy and hard when stored in the freezer for more than several hours. Without the alcohol the ice cream will have to be left to sit at room temperature to soften for several minutes before serving.

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