This weekend I have homemade fish-stick plans–or fish-finger plans, as I’ve been calling them since I ALWAYS fall into the “you-like-fishsticks?” trap (I always fall for this awful joke much to the delight of my husband and BFF…because we’re such adults and I’m SO DUMB). What do fish-fingers have to do with ice cream, you ask? Nothing. Aside from my fish-finger plans for the weekend, which I am weirdly excited about, I have ice cream eating plans…because it’s the weekend and um, ICE CREAM!
Plus, it’s this ice cream, which is ice cream+cheesecake+blueberries, all in one! This ice cream combines the flavor of tangy cream cheese with sweet, sweet maple, plus a fruity ripple of vanilla-scented blueberry sauce, and the requisite graham cracker crumbs…you know, to make it authentic. I mean, it’s Friday, the eve of the weekend, and we deserve a little frozen indulgence, don’t you think?
Blueberry Maple Cheesecake Ice Cream
Ice Cream Base adapted from Jeni’s Splendid Ice Creams at Home.
Ice Cream Base:
2 cups milk
1 tablespoon cornstarch plus 1 teaspoon cornstarch
6oz. softened cream cheese
1/4 teaspoon kosher salt
1 1/4 cups cream
2/3 cup maple
1/4 cup corn syrup
2 cups blueberries
1/4 cup sugar
2 teaspoons lemon
1 teaspoon cornstarch
1/2 teaspoon vanilla
1 sleeve graham crackers, crushed
Mix together about 2 tablespoons or so of the milk with the cornstarch to make a slurry, set aside. In a large, heatproof, mixing bowl whisk the cream cheese and salt together.
Prepare an ice bath in the basin of a clean sink or large bowl.
In a saucepan combine the remaining milk, cream, maple syrup, corn syrup, and cornstarch slurry. Heat to a rolling boil over medium-high heat, whisking occasionally, until thickened, continue to boil for about 4 minutes and remove from the heat. Gradually whisk the mixture into the cream cheese until smooth and combined. Either stir the mixture over the prepared ice bath or pour it into a gallon-size, zip-top freezer bag, seal, and place in the ice bath until cooled. If the base is totally cooled you can process in the ice cream maker at this point. I like to let it chill in the refrigerator for several hours or overnight before processing.
For the blueberry ripple:
In a saucepan combine the blueberries and sugar. Heat over medium-high heat until the blueberries release their juices and soften. In a small bowl whisk together the lemon juice and cornstarch and stir into the blueberry mixture. Bring to a boil until slightly thickened. Remove from the heat and stir in the vanilla. Cool completely before layering with the ice cream.
In a freezer-safe container layer about 1/3 of the processed ice cream base in the bottom and drizzle with 1/3 of the blueberry ripple, followed by a liberal sprinkling of graham crumbs, repeat with remaining ingredients, cover, and freeze for several hours before serving. If you have leftover ripple and crumbs, use them to top the ice cream when served.
*Tonewood kindly supplied me with the maple syrup used in this recipe. As always, all opinions are my own.