Blueberry Cheesecake Ice Cream

We just got the ice cream attachment to our new Kitchen Aid (which we bought for the free ice cream attachment).  The inaugural batch of ice cream was this yummy, full of fat recipe.  Another bonus, no eggs...not sure why that's a big deal...maybe because we were low on eggs on Sunday.

Blueberry Cheesecake Ice Cream


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 (about 36 squares)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• ICE CREAM:
• 1-1/2 cups sugar
• 1 8-oz package cream cheese, softened
• 1 quart heavy whipping cream
• 2 cups milk
• 2 teaspoons vanilla extract

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
• 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° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
• Meanwhile, in a large bowl or in your mixer, 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).
• At the end of the freeze cycle, add the blueberry mixture and crumbled graham cracker crust. Freeze. Yield: 2 quarts.