This is an adaptation of cheesecake ice cream from David Lebovitz’s fantastic book, The Perfect Scoop.

I won’t lie, I haven’t actually made the original - I don’t find half-and-half and sour cream in ice cream appealing, and I know I wanted lemon in mine. If his sounds more like your thing then go wild, I won’t judge. David’s the expert, not me.

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Time: 30 minutes of actual effort, 12+ hours to freeze

Makes 1qt/1 litre.

Ingredients

Blueberry Sauce

• 1.5 cups of frozen blueberries
• 1/4 cup white sugar

Ice cream

• 8 ounces of Philadelphia cream cheese, room temperature
• 1.5 cups of heavy cream
• 2/3 cup white sugar
• 1 tsp vanilla
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 4 Graham crackers, broken up into small pieces

Method

Blueberry Sauce

• Boil the blueberries and the sugar until the berries have burst and the liquid has thickened
• Allow to cool completely and chill in the fridge

Ice cream

• Beat the cream cheese and the sugar until smooth.
• Beat in the cream, vanilla, lemon juice and zest.
• Chill in your fridge until it’s as cold as you can get it.
• Churn in your ice cream maker according to the manufacturer’s instructions.
• As you pour the ice cream into your container, layer it with blueberry sauce and graham cracker pieces. I find about half of the sauce works well.
• Stir the ice cream to your liking to get the sauce going throughout the ice cream.
• Put in your freeze until solid. Try to avoid eating some until it’s frozen.
• Serve with remaining sauce.

Notes

• Serious Eats has a great explanation on different ways you can achieve ripples and swirls and such.