Blueberry Cheesecake Ice Cream

I picked three pounds of blueberries today!  Here is my latest experiment.

Blueberry Cheesecake Ice Cream

This ice cream recipe is delicious and also can work with raspberries or strawberries!  There are three steps, but it is more simple than it looks.

Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 1/4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 
  
• GRAHAM CRACKER MIXTURE:
• 2 1/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 
  
• ICE CREAM:
• 1 1/2 cups sugar
• 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
• 1 quart heavy whipping cream
• 2 cups milk
• 2 teaspoons vanilla extract

There are basically three mixtures that will ultimately be layered like a lasagna.  

Directions

Blueberry Mixture: In a saucepan, combine sugar and cornstarch and gradually stir in water until smooth.  Stir in blueberries and lemon juice.  Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until slightly thickened, stirring occasionally.  Refrigerate until chilled.

Graham Cracker Crust: In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

Cheesecake Ice Cream: In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Crumble the graham cracker mixture.  In a large container layer the ice cream, graham cracker, and blueberry mixture three times.  Freeze for several hours.