We are non-commercial, all volunteer and supported by our readers. Please help sustain the Dew by making a donation.
I Found My Thrill
I sort of lost my fascination with homemade ice cream somewhere around age ten. Once the novelty wore off I realized that the bland, texturally challenged results didn’t stand up to the store bought varieties.
This could be for a variety of reasons: crumby recipes, not taking the time to let the ice cream set up properly after mixing it, using substandard ingredients, etc. Or it could very well simply be about a ten-year old’s fascination with the bubblegum swirl, chocolate doo-da chunky fudge or neon blue cotton candy variations that boomed onto the market about the same time.
Twenty-five years later I gave it another shot. I found a recipe for Blueberry Cheesecake Ice Cream (from Cooking Light, maybe?) and thought it looked like a good idea for the Memorial Day neighborhood shindig we were throwing.
I started doing some homework on homemade ice cream and combined what I thought were necessary constants from my research with the recipe at hand. I made a few changes to it, threw it in a borrowed ice cream maker (thanks Katy!), plugged it in and hoped for the best.
Gooood Gawd, it was good! I just last night scraped the last few ribbons of it from the glass container I stored it in and took no shame in refusing to share it with my husband. I can’t wait to start experimenting with variations of it.
Note to self: must buy ice cream maker this weekend.
Blueberry Cheesecake Ice Cream
- 2 cups sugar
- 1 8-oz block cream cheese, at room temperature
- 4 egg yolks
- 1/4 teaspoon salt
- 3 cups whole milk
- 1 pint heavy cream
- 1 tablespoon vanilla extract
- 1 can blueberry pie filling
Mix sugar, cream cheese, salt and egg yolks in a large bowl until smooth. Combine milk and cream in a medium, heavy saucepan; bring to a slow boil over medium heat. Very gradually add cream mixture to cheese mixture, stirring constantly with a whisk then return entire mixture to saucepan and cook over medium heat for 5 minutes or until mixture thickens enough to coat a spoon. Add vanilla extract. Place bowl in the refrigerator or freezer and cool completely, stirring occasionally.
Stir pie filling into milk mixture. Pour mixture into the freezer can of an ice-cream freezer*; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours.
*you’ll need at least a 2-quart mixer for this recipe. I highly recommend doubling it if you have a 4-quart machine. Trust me, you’ll eat it all.
The original recipe called for fresh berries, confectioner’s sugar and water to be cooked down into a syrup. I thought that sounded exactly like blueberry pie filling and decided to skip that step. If I happened to have had fresh berries on hand, I would absolutely have made the berry filling from scratch.
I also thought – after the fact, of course – that it would have been interesting to hold off stirring in the blueberry filling until I was setting it to freeze so there would have been vibrant purple ribbons of blueberries contrasting the creamy white cheesecake ice cream.
- Cherry Cheesecake Ice Cream: substitute blueberry pie filling with cherry pie filling. Reduce vanilla to 2 teaspoons and add one teaspoon of almond extract.
- New York Cheesecake Ice Cream: substitute pie filling with 2 cups sliced strawberries and the juice of one lemon.
- Chunky Cheesecake Ice Cream: Add 1 sleeve of crushed/chunked graham crackers to any variation.
- Chocolate Cheesecake Ice Cream: Add 3/4 cup of cocoa to sugar mixture. Omit blueberry pie filling. Swirl in 1 cup chocolate fudge ice cream topping before freezing the final 2 hours.
- Mocha Cheesecake Ice Cream: Dissolve 2 tablespoons instant coffee in 4 tablespoons hot water. Add coffee mixture and 2/3 cup of cocoa to sugar mixture. Omit blueberry pie filling. Swirl in 1 cup chocolate fudge ice cream topping before freezing the final 2 hours.
Worthy of Comment
Also on the Dew
Many people say that English is the hardest language to understand because so many words can mean different things and we often need a sentence to explain one word in another language. For example, in the US it is quite common for people to publicly “root for the team.” In other English-speaking countries if you are caught doing that you will be arrested. In Australia to call someone “an old bastard” is a term of endearment. But in some other English-speaking countries it could be the first few words in an argument or the last words before a fight. In the US Read on →
Back during WWII, there was a manpower shortage in the east Alabama cotton mills, and my Grandfather, Jim Strickland, sold his backwoods Randolph County farm, and moved to the Chattahoochee Valley still seeking his fortune. Even at his advanced age, and with failing health, he easily found a job as an armed guard, watching the truck gate at Fairfax Mill. Whether the nation’s Intelligence Services had uncovered an Axis plot to destroy Alabama cotton mills, I couldn’t say. But Papa Strickland spent WWII making sure NAZI saboteurs or Kamikaze pilots didn’t sneak into Fairfax Mill through the truck gate. Suffice it to say, Read on →
We’ve been down to two cats now, Sophie and Dolly, for over two years. The last two lads, Tucker and Sneezer, took their leave a couple of summers ago, one otherwise healthy gentleman on the operating table to have his teeth cleaned and the other a poor devil who had suffered far too long from a debilitating disease. Now we have two aging dowagers who think they’re still debutantes. They barely tolerate one another, however, and share a porch space during the day as though they’re on opposite sides negotiating a treaty with Iran. Feline peace is not easy to maint Read on →
No one in his right damn mind pays “you’ve gotta be kiddin’ me” prices to see a movie -- even if it is an advance showing of a major motion picture. I’m willing today because this little excursion is part of my scheme to throw some serious ‘shade’ –- and some serious ‘cool’ --on a despicably hot summer day. I’ve come to the mall multiplex to match wits with Tom Cruise, to see if I can keep up with the on-screen goings-on in the latest installment of Mission Impossible. Just within the mall, but outside the cinema, the conditioned air smells of popcorn and pastry Read on →