Thursday, January 3, 2013
Blueberry Cream Cheese Ice Cream
I finally found some space to freeze my ice cream maker bowl! Have been delaying and delaying to make ice cream ..reason is there's no space in my freezer to freeze the bowl. It's my first time using my ice cream maker which i had bought many months ago. Well of course we can still make ice cream without an ice cream maker but i just want to make use of something that i had already spent money buying it. Then i saw you, you and you making ice cream..LOL! i've filed quite a number of ice cream recipes that some of you made but for now, let's take a look at this one. I saw Fern making this blueberry cream cheese ice cream sometime back and i know i'm gonna make it some day..just a matter of time..and the time is here. There's no cooking involved as this is a non custard based ice cream.. and yet it's rich and creamy...not 'jelak' ok..:D The ice cream is also layered with some blueberries compote which i find that it's really nice altogether. Alternatively as what Fern suggested, you can also make some other fruit compotes..like strawberries, passionfruit..etc. So good..try it, i'm sure you will love this too!
Recipe ( from To Food With Love )
Ingredients for ice cream
250gm cream cheese
11/4cup heavy cream/dairy whipping cream
3/4 cup fresh milk ( i used 1/2 cup full cream milk )
1/2 tsp vanilla extract
11/2tbsp lemon juice
11/4cup fresh/frozen berries ( i used 1 punnet/1cup)
3-3.5tbsp sugar ( taste to adjust )
1tbsp lemon juice
1tsp cornflour +1tbsp water
In a food processor or stand mixer ( i used stand mixer with paddle attachment) , blend the cheese and cream till well combined. Add the sugar and blend again. Add the milk and blend till smooth and creamy, scarping out any cheese stuck to the sides and bottom of the bowl. Add the vanilla extract and lemon juice, blend till well mixed. Pour into a container and chill for at least 4 hours or overnight.
Combine berries, sugar and lemon juice in a saucepan on medium heat and bring to boil. Simmer for 8-10mins until blueberries are soft and mushy. Roughly mash or break up the blueberries with spatula. Add in the cornstarch solution to thicken the compote. Turn off the heat and transfer the compote into a heatproof bowl. Let it cool and refrigerated until needed.
Remove the ice cream from fridge and churn the ice cream in an ice cream maker machine according to manufacturer's instructions.
In a freeze safe container, place 1/3 of the churned ice cream , followed by 1/3 of the blueberry compote. Repeat this layering process until finished. Freeze the ice cream for at least 4 hours before serving.
Note* i have used a combination of Philadephia cream cheese and light cream cheese for the above as i have some leftover cream cheese which i used for making a creamcheese pound cake which will be shared later.