Blueberry Maple Cheesecake Ice Cream by Hungry Girl por vida

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

Blueberry Ripple:

2 cups blueberries

1/4 cup sugar

2 teaspoons lemon

1 teaspoon cornstarch

1/2 teaspoon vanilla

Graham Layer:

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.

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

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

Blueberry Ripple:

2 cups blueberries

1/4 cup sugar

2 teaspoons lemon

1 teaspoon cornstarch

1/2 teaspoon vanilla

Graham Layer:

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.

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

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

Blueberry Ripple:

2 cups blueberries

1/4 cup sugar

2 teaspoons lemon

1 teaspoon cornstarch

1/2 teaspoon vanilla

Graham Layer:

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.

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

Blueberry Maple Cheesecake Ice Cream

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

Blueberry Ripple:

2 cups blueberries

1/4 cup sugar

2 teaspoons lemon

1 teaspoon cornstarch

1/2 teaspoon vanilla

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

Ice Cream Base adapted from Jeni’s Splendid Ice Creams at Home. - See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

Ice Cream Base adapted from Jeni’s Splendid Ice Creams at Home. - See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

Ice Cream Base adapted from Jeni’s Splendid Ice Creams at Home.

I made this recipe with Tonewood Maple Syrup*. You can read more about Tonewood here in my earlier post or on their website. As always, feel free to sub in your favorite syrup.

Ice Cream Base:

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

Ice Cream Base adapted from Jeni’s Splendid Ice Creams at Home.

I made this recipe with Tonewood Maple Syrup*. You can read more about Tonewood here in my earlier post or on their website. As always, feel free to sub in your favorite syrup.

Ice Cream Base:

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

Ice Cream Base adapted from Jeni’s Splendid Ice Creams at Home.

I made this recipe with Tonewood Maple Syrup*. You can read more about Tonewood here in my earlier post or on their website. As always, feel free to sub in your favorite syrup.

Ice Cream Base:

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

Blueberry Maple Cheesecake Ice Cream

Ice Cream Base adapted from Jeni’s Splendid Ice Creams at Home.

I made this recipe with Tonewood Maple Syrup*. You can read more about Tonewood here in my earlier post or on their website. As always, feel free to sub in your favorite syrup.

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

Blueberry Ripple:

2 cups blueberries

1/4 cup sugar

2 teaspoons lemon

1 teaspoon cornstarch

1/2 teaspoon vanilla

Graham Layer:

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.

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf

Blueberry Maple Cheesecake Ice Cream

Ice Cream Base adapted from Jeni’s Splendid Ice Creams at Home.

I made this recipe with Tonewood Maple Syrup*. You can read more about Tonewood here in my earlier post or on their website. As always, feel free to sub in your favorite syrup.

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

Blueberry Ripple:

2 cups blueberries

1/4 cup sugar

2 teaspoons lemon

1 teaspoon cornstarch

1/2 teaspoon vanilla

Graham Layer:

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.

- See more at: http://www.hungrygirlporvida.com/blog/2014/03/07/blueberry-maple-cheesecake-ice-cream/#sthash.XEuMq1rz.dpuf