Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream (Adapted from CL)

1 cup granulated sugar
3 ounces cream cheese, softened
2 large egg yolks
1 1/2 cups milk
1/2 cup half-and-half
1 1/2 cups fresh blueberries, coarsely chopped
2 tablespoons confectioners' sugar
2 tablespoons water

In a large bowl, beat together sugar, cream cheese and egg yolks until smooth.

In a medium saucepan, stir together milk and half-and-half - bring to a boil. Remove from heat. Slowly pour about half of the hot milk mixture into cheese mixture, stirring constantly with a whisk. Pour the milk mixture back into the pan - cook over medium-low heat until a thermometer registers 160 degrees, about 5 minutes, stirring constantly. Set the pan into an ice-filled bowl and allow to cool completely, stirring occasionally.

In a small saucepan, add blueberries, confectioners' sugar and water. Bring to a boil, reduce heat and simmer until mixture thickens slightly, stirring frequently - about 10 minutes. Remove from the heat and let cool completely. Stir the cooled blueberry mixture into the milk mixture - cover and refrigerate overnight.

Pour mixture into the freezer can of an ice-cream freezer - freeze according to manufacturer's instructions. Scoop the finished ice cream into a freezer-safe container - cover and freeze until firm, at least an hour or two.

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