Cheesecake Ice Cream with Blueberries

cheesecake ice cream with blueberries
cheesecake ice cream with blueberries
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This cheesecake ice cream with blueberries is so crazily tasty, that you may never look back to eating cheesecake again (uhm.. ok, at least not during summer). It has all the joys of the original dessert, but it is also so refreshing and vibrantly tasting that you will want make it again and again.

The recipe is inspired by one of Yotam Ottolenghi’s cheesecake recipes, as written in his brilliant book “Sugar”. It is by far the most perfect cheesecake recipe I have ever made and is very much honoured by everyone. It is creamy, with the just right amount of tanginess, a touch of lemon essence and a luscious mouthfeel. 

The ice cream version you will find here has all the above and yet it churns and fluffs up beautifully, creating the most creamy and utterly tasty cheesecake ice cream. 

The blueberry sauce is made in a breeze, but you may as well replace it with blueberry jam; although I do recommend making it on your own to balance the sweetness and let the flavours shine. 

For the cheesecake crust effect we make crunchy biscuity crust bites which are scattered into the ice cream, getting in the way of blueberry swirls and adding the unmistakable flavour and crunchiness of the original crust.

All in all, this is an amazing, delicious cheesecake ice cream with blueberries, which is as much delightful for the eyes, as for your taste buds. 

 

Cheesecake Ice Cream with Blueberries
Ingredients:

For best results, use a scale and measure the ingredients directly into the utensils, when you need them.

Avoid weighing in one utensil and transferring to another, as this causes a small, but important loss of quantity, especially in liquids.

For cup measurements:

1 cup = 235 ml

1 Tbs. = 15 ml

1 tsp. = 5 ml

only real white chocolate will do; this means that it should have the following ingredients listed on the packaging:

– cocoa butter (NOT palm oil or other vegetable oil)

– sugar (NOT sweeteners, stevia, etc)

– milk powder

– an emulsifier (such as lecithin)

Depending the part of the world you live in, this is sometimes labeled as “white chocolate couverture”.

Also, check the nutrition label on the packaging: the sugars should be around 55 gr per 100 gr of white chocolate. If the white chocolate you have has more sugars than this, feel free to contact me, sending me the nutrition facts of your white chocolate, to make any adjustments, if needed.

Regular white sugar or a good quality raw cane sugar such as Demerara are the best options for this recipe.

DO NOT use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe. 

Only use heavy cream, with 35% fat percentage.

Do not use lower fat versions, or else the custard may not whip.

Do not use any kind of non-dairy cream. 

For best results, use the original cream cheese, with 21% fat.

A rubber, flexible spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferring a flexible one.

Using a saucepan with a long handle in step 1 is useful for pouring with ease the boiling cream with one hand, while whisking the eggs vigorously with the other.

Bonus tip: put a towel under the bowl with the eggs, to keep it in place. 

Instructions

Before starting make sure that your ice cream maker will be ready for churning when needed. This means that if it has a removable freezer bowl, it should be put in the freezer for the whole time indicated by the manufacturer, usually 24 hours.

Step 1: Make the custard

Put the white chocolate in a medium-sized, heatproof bowl and melt over a saucepan with simmering water, stirring constantly. Take care that the bottom of the bowl does not touch the water. 

Remove the bowl from the heat and set aside.

In a large heatproof bowl, put the cold egg yolks and whisk them lightly to break them down. Put them back in the fridge to keep them cold, leaving the whisk in the bowl to have it ready.

In a medium saucepan put the milk, sugar and lemon strip.

Warm the milk and sugar over low-medium heat, stirring often until the milk is hot and steamy and all the sugar has melted.

Increase the heat to medium-high; when the first bubbles (soft boil) appear on the surface of the milk, remove the egg yolks from the fridge and set them next to the stovetop.

As soon as the milk bubbles vigorously (full boil), remove from the heat and immediately start pouring it in a steady stream into the egg yolks with one hand, while whisking them vigorously with the other. 

Important: While the custard is still hot, use a spatula to thoroughly scrape the sides and bottom of the bowl, where residues of egg yolk lie. You cannot see them, but they are there and they should be incorporated into the rest of the mixture, while it is still hot. Stir well.

Add the heavy cream and and stir to combine. 

Step 2: Blend and cool the ice cream mixture

Fish out the lemon peel and add the custard into the melted white chocolate, a little at a time, whisking well after each addition.

Put the cream cheese into a large bowl and stir to soften. 

Finally, add the custard/white chocolate mixture into the cream cheese, a little at a time, stirring well after each addition.

Pour this into a blender and blend for 2 minutes.

Thoroughly chill the ice cream mixture by choosing one of the methods below:

Pass the cheesecake ice cream mixture through a fine mesh sieve and into a sealable container.

Refrigerate for 12 hours and up to 3 days.

Strain the cheesecake ice cream mixture through a fine sieve and put it in a sealable bag. Place the bag in a large container and fully cover it with lots of ice. Leave for 3-4 hours to thoroughly chill.

Before churning, check if the ice cream mixture is thoroughly cold:

• an instant-read thermometer in the ice cream mixture should read around 4ºC – 8ºC (39ºF-46ºF).

• if no thermometer is available, check with your index finger; the ice cream mixture should feel fridge-cold to the touch. 

If needed, add more ice and leave until thoroughly chilled.

Pass the cheesecake ice cream mixture through a fine mesh sieve and into a sealable container.

Refrigerate for 12 hours and up to 3 days.

Strain the cheesecake ice cream mixture over a fine sieve and put it in a sealable bag. Then place it in a large container or kitchen sink lined with ice cubes and fully cover it with lots of ice cubes. Leave for 3-4 hours to thoroughly chill.

Before churning, check if the ice cream mix is thoroughly cold:

• an instant-read thermometer should read around 4ºC – 8ºC (39ºF-46ºF). when submerged in the ice cream mix

• if no thermometer is available, check with your index finger; the ice cream mix should feel fridge-cold to the touch. 

If needed, add more ice and leave until thoroughly chilled.

Step 3: Make the blueberry sauce and the crust bites

Put the blueberries, sugar and lemon juice in a small saucepan and warm over medium heat, stirring often, until the sugar dissolves.

Increase the heat to medium-high and cook, stirring often until most of the water has evaporated and the blueberry sauce has a jam-like consistency. Pay attention towards the end and stir constantly, scraping the saucepan to prevent it from sticking on the bottom.

Remove from the heat and transfer to a bowl to cool.

When cooled, put it in a sealable container and store in the refrigerator for up to one week.

For the crust bites, roughly break the graham crackers with your hands and put them in a food processor. Pulse until fine. 

Add the melted butter and pulse again to uniformly distribute the butter. Transfer to a cutting board lined with a piece of parchment paper and shape into a flat disk of 1 cm thickness with your hands. 

Put in the freezer for 10 minutes to harden and then roughly break with a fork into granola-sized bites. Store in the refrigerator for one week.

Step 4: Churn the ice cream mixture

Check that the ice cream mixture is thoroughly chilled before churning: it should feel fridge-cold to the touch. 

Prepare the ice cream machine according to the manufacturer’s instructions.

With the machine running, pour the chilled ice cream mixture through the canister and into the ice cream machine. Add the vanilla extract.

Churn until the cheesecake ice cream is fluffed up and creamy. Depending on your ice cream maker, this may take up to 40-50 minutes.

Remove the removable freezer bowl filled with the ice cream from the ice cream machine, cover with a lid and put it the freezer for one hour.

Step 5: Layer the cheesecake ice cream with blueberries

Cover the bottom of the container with cheesecake ice cream. Add blueberry sauce to create a thin layer, and sprinkle with crust bites. Cover with ice cream and continue alternating the layers, taking care to finish with ice cream on top. 

Insert a knife in vertical and then circular motion 4-5 times, all the way to the bottom,to create swirls.

Cover and let set in the freezer for 2-3 hours.

Storage

This cheesecake ice cream with blueberries, like all artisanal ice creams, freezes hard in the long term.

To soften it to a scoopable consistency, put it in the refrigerator for one hour. 

Keep it covered well to protect it from absorbing the freezer’s smell.

Discard after one month of keeping in the freezer.

Egg safety: You do not have to worry about eating raw eggs in this recipe. By pouring the right amount of boiling cream into the right amount of chilled egg yolks, while whisking vigorously, you bring the total mixture to a perfect 79º C (174º F). In order to do so, you need to use a scale and follow the measurements precisely.

Ice cream container for storing the ice cream: you will need a 1.5-litre/quart container, preferably tall, with a small bottom surface in order to create beautiful swirls. If your ice cream container has a large bottom surface, you will need most of the ice cream to fully cover the bottom and there will be not enough left to create alternate layers and swirls. Also, if you are using a metal/glass (suitable for freezer) container, freeze it in the freezer overnight to prevent the ice cream from melting when you transfer it in the container.

A rubber, flexible spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferring a flexible one.

Using a saucepan with a long handle in step 1 is useful for pouring with ease the boiling cream with one hand, while whisking the eggs vigorously with the other.

Bonus tip: put a towel under the bowl with the eggs, to keep it in place. 

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