cheesecake ice cream with blueberry swirl

How To Make cheesecake ice cream with blueberry swirl

• Step 1
  Place blueberries, lemon juice and sugar in a small saucepan. Stir to mix.
• Step 2
  Bring to a boil and reduce heat to medium.
• Step 3
  Simmer for 10 minutes or until blueberries burst and release their juice. Stir often smashing the berries with
• Step 4
  Stir in cornstarch and simmer 5 more minutes or until thickened.
• Step 5
  Pour into a bowl and place in the refrigerator to chill for at least an hour. You can make this the night before.
• Step 6
  In a large bowl, beat your cream cheese with an electric mixer until smooth.
• Step 7
  Slowly and milk and vanilla and whisk until smooth.
• Step 8
  Add heavy cream and keep whisking until stiff peaks form. This may take a while.
• Step 9
  Spoon half of the cream mixture into a loaf pan.
• Step 10
  Spoon half the chilled blueberry mixture over the cream mixture in the loaf pan.
• Step 11
  Cover with the remaining cream mixture.
• Step 12
  Cover with the remaining berry mixture. You don't have to cover it completely .
• Step 13
  Sprinkle the top with the graham cracker crumbs.
• Step 14
  Use a knife to drag swirls of the blueberry mixture and crumbs into the ice cream mixture.
• Step 15
  Cover tightly and freeze for at least 6 hours.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!