Wild Blueberry Cheesecake Ice Cream 🫐 - Ingredients: For the ice cream base: - 300g heavy cream (32%) (1 cup + 1/4 cup) - 200g milk (3/4 cup + 1 tablespoon) - 200g cream cheese (3/4 cup + 2 tablespoons) - 150g granulated sugar (3/4 cup) - 3 egg yolks - 1 teaspoon vanilla extract - 1/2 teaspoon lemon extract For the wild blueberry jam: - 50g wild blueberries (1/3 cup) - 30g granulated sugar (2 tablespoons + 1 teaspoon) For the crust: - 50g crushed graham crackers (1/2 cup) - 25g unsalted butter, melted (5 teaspoons) Instructions: 1. In a medium saucepan, combine the heavy cream, milk and vanilla extract. Heat the mixture over medium heat until it starts to steam, but do not let it boil. 2. In a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened. Then add the cream cheese along with the lemon extract and mix until smooth. 3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. 4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 170-175°F or 77-80°C). 5. Once ready, remove from the heat and let the mixture cool at room temperature for 60 minutes. After 60 minutes, strain the mixture, cover and refrigerate overnight. 6. Next prepare the wild blueberry jam. 7. In a saucepan, combine the blueberries with the granulated sugar and a splash of water. 8. Over medium-high heat, bring the mixture to a simmer and cook until it slightly thickens. This should take about 5 minutes. 9. Once ready, transfer it to a separate container, place it in the fridge and let it cool completely. 10. The next day, take the ice cream mixture out of the fridge. 11. Pour the chilled mixture into your ice cream maker and churn until it reaches a soft-serve consistency. 12. While the ice cream is being prepared in the machine, you can prepare the graham cracker crust. 13. For the graham cracker crust, simply mix together the melted butter and finely crushed graham crackers. 14. Once the ice cream is ready, place half of it into a freezer safe container. Then add a few teaspoons of the blueberry jam. Add the remaining ice cream on top, followed by a few more teaspoons of blueberry jam and gently swirl it in. Lastly, top with the graham cracker crust, cover and store in the freezer. #icecream #blueberry #recipes #FoodTok #asmrsounds - @welcometoangieskitchen