It’s not mine, but it looks freaking awesome
Blueberry Cheesecake Ice Cream
I borrowed this recipe (after begging permission of course!) from my friends at the Culinary Media Network (CMN). I don’t talk about them enough, but I should. CMN is, as far as I am concerned, the destination for the best food podcasts and videos on the Internet. They’ve also got a fine, fine recipe section–parts of which morphed one day into a cookbook.
So anyway, I knew when unResolution Month came a’ calling, I should feature something from CMN since their food explorations always tend to awaken in me a sense of culinary wonder, hunger, a little jealousy, and a whole world of emotion tied to Sex on a Plate that this mostly PG blog won’t get into. (Hi Mom!!)
So anyway, I asked CMN CEO Jennifer Iannolo (AKA @foodphilosophy) if I could feature a recipe. In return, she sent me this recipe list. It took all of about the 2 seconds to figure out which recipe I wanted to use.
Blueberry Cheesecake Ice Cream Recipe
Seriously, is there anything about Blueberry Ice Cream Cheesecake that doesn’t scream unResolution Month? Sugar, cream cheese, Fontina cheese??? Trust me, I don’t mean that in a bad way. The Blueberry Ice Cream Cheesecake looks truly fantastic, it just won’t get declared a health food anytime soon. But is that really such a bad thing? Heck no!
Anyway, one point of order, this is not my recipe, it belongs to the CMN and all credit goes to Donna Marie Desfor. Hence, I can’t post the instructions. You’ll have to head over to CMN’s site to get them. Still, you can get your shopping list here. I think you’ll see from the list, this Blueberry Cheesecake Ice Cream is going to be good!
You will need:
For macerated berries:
1 cup fresh blueberries
2 tablespoons sugar (or according to sweetness of berries)
1 tablespoon rum
For remaining ice cream ingredients:
¾ cup milk
½ cup sugar
4 ounces cream cheese, softened
½ cup Fontina cheese shredded
½ teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
¾ cup heavy cream
Optional crumb base:
¾ cup crushed vanilla wafers
2 tablespoons butter, melted and cooled
1 teaspoon pure vanilla extract
DON’T make the crumb base optional.
DO get the recipe from the Culinary Media Network.
Thanks to Donna Marie Desfor for the image.