Every summer I feel the need to use fresh ingredients, try new bright flavors, and experiment with ice cream. My mother-in-law gave us an ice cream maker; therefore, I have been trying to make various frozen confections that satisfies our sweet tooth. This summer I have made peach ice milk, key lime pie ice cream, and am experimenting on blueberry cheesecake ice cream. The key lime pie ice cream is fabulous. I am still tweaking it to the best of its ability; however, I think it will satisfy most ice cream lovers. I originally got the recipe from Cooking Light.com, but added a few changes. I originally made it with mixing the lime juice and cream together. This caused a slight souring of the cream; therefore, I think if we stream the juice into the ice cream maker allowing it to mix the juice in, the mixture possibly will not sour. Also I think white chocolate puts it over the top. I am considering making a white chocolate sauce to mix into the cream mixture; however, I have only experimented with adding the white chocolate chips into it. I will let you know when I have completely modified it to my liking. The husband LOVES it, so I will definitely make it again.
Key Lime Pie Ice Cream
2 cups half and half
1/2 cup bottled key lime juice
Dash of Salt
1 (14 ounce) can fat free sweetened condensed milk
6 graham cracker cookies, coarsely crushed
1 cup white chocolate chips, coarsely chopped
Mix together the half and half, salt, and milk. Pour into ice cream maker, and turn on. Stream in the bottled key lime juice (this will prevent the milk from souring slightly). Freeze according to manufacturer’s instructions. When almost completely frozen, stir in the white chocolate chips and graham crackers. Pour into a freezer ready container, and freeze for about 1 hour. Serve with additional graham crackers and lime wedges.
Ice cream store number 2:
One of Tony’s friends was complaining about local ice cream shops no longer serving Blueberry Cheesecake Ice Cream. This was a travesty. I had just made the key lime pie ice cream and stated I would see what I could come up with. This recipe is also a modification of Cooking Light.com. The addition of the graham crackers is an inspiration from the above recipe, and I tried to make the recipe more cheesecake-y.
Blueberry Cheesecake Ice Cream
Please Please understand this is completely a prototype. It has not been tested but by two people.
1 (8 ounce) package of fat free cream cheese (this of course can be regular but this is what I used)
4 egg yolks
1 1/2 cup sugar
4 cups fat free half and half
1 pint blueberries, washed and slightly chopped
1/4 cup powdered sugar
1/4 cup water
10 graham crackers, coarsly chopped
Blend together the cream cheese, sugar, and egg yolks, and set aside. Bring the half and half to a boil. Add a little of the half and half at a time to the egg mixture, while whisking continuously. (This is somewhat tempering the egg mixture.) Return to the stove top and bring the mixture to 160 degrees. (It toke forever on low heat, but if one doesn’t watch it on medium to high heat the mixture will over cook.) Place into freezer or refrigerator to cool completely down. Meanwhile, mix the blueberries, powdered sugar, and water together in a small saucepan. Bring to a boil, or until the blueberries begin to burst. Allow to cook and mix into the “custard” mixture. Freeze in ice cream maker according to manufacturer’s instructions. Mix in the graham crackers when almost frozen. Place into freeze in an airtight container; freeze for 1-2 hours.