Thursday, February 3, 2011

More Ice Cream

3 c. fresh blueberries (or frozen works too)
1/4 c. powdered sugar
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened
4 egg yolks
3 cups milk

1 cup cream

Combine blueberries, sugar, and water in a small saucepan. Cook over medium heat till thickened into a sauce. Combine sugar, cream cheese, and egg yolks. Heat milk and half and half till hot. While whisking, slowly pour milk mixture into cream cheese mixture. Heat over medium heat until it reaches 160 degrees Fahrenheit. Cool to room temperature and stir in blueberry sauce. Chill and then freeze as directed in ice cream maker.


Okay, I am getting really obsessed with my new ice cream maker. This is the third ice cream I've made (the last was vanilla ice cream from Rose Levy Beranbaum's Cake Bible. Good too, but with a texture too close to just frozen pudding) and my favorite was this. I like ice cream. Isn't it supposed to be just for kids or something? It may seem like the only things I'm making is ice cream but that's not so. It's just been a blur of judo, (I'm a yellow belt only) ice cream, and homework, cleaning up, and...and.. I just didn't have time to bake anything. I did make a really nice focaccia but in my opinion it doesn't count as BAKING if it isn't sweet. Much more ice cream ahead!!! I adapted this recipe from a blog but I don't know what it's called soooo my apologies if that was copyright, blogger. Too good to miss! I remember you said it didn't taste very cream-cheesey but i could taste it quite distinctly. Gotta go get me some more...Must not...Figure to think about...

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