Good Food! unResolution Month Post #24: Blueberry Cheesecake Ice Cream

Blue Berry Ice CreamIt’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 egg
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.

DO enjoy!

Thanks to Donna Marie Desfor for the image.

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