Ingredients
The following ingredients have 4 Servings
- 3/4 cup light brown sugar
- 3 large egg yolks
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- 1 teaspoon salt
- 6 ounces cream cheese, softened
- 8 ounces fresh blueberries
- zest of 1/2 lemon
Instruction
- Whisk the yolks and ¼ cup of the brown sugar until creamy. Set aside. Heat the cream, milk, remaining ½ cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the milk is nearly simmering. Lower the heat and scoop a ½ cup of the milk mixture into the creamed yolks, whisking the entire time to combine. Scoop another ½ cup of milk into the yolks, whisking the entire time to combine.
- Pour the heated yolk mixture back into the pot, again whisking the entire time to combine. Then, using a spatula, slowly stir the custard mixture while it heats. The custard should thicken in 3-5 minutes. You will know it’s ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
- Quickly remove from heat and stir in cream cheese and lemon zest. Should your cream cheese curdle, simply pour the mixture through a fine sieve to remove lumps.
- Pulse the blueberries in a blender until liquid. Stir into ice cream mixture.
- Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
- Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer’s instructions. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!
