Blueberry Cheesecake Ice Cream 1/2 cup sugar 1 tablespoon cornstarch 1/2 cup water 1-1/4 cups fresh or frozen blueberries 1 tablespoon lemon juice GRAHAM CRACKER MIXTURE: 2-1/4 cups graham cracker crumbs (about 36 squares) 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/2 cup butter, melted ICE CREAM: 1-1/2 cups sugar 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix 1 quart heavy whipping cream 2 cups milk 2 teaspoons vanilla extract Directions In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack. Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturers directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps). Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts. ~ from Taste of Home
Posted on: Wed, 13 Aug 2014 01:00:00 +0000
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