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All public Recipes -> Dessert -> Blueberry Cheesecake Icecream

Blueberry Cheesecake Icecream

By: India B.

Description:	THE BEST ICE CREAM EVER... very rich - but deadly.	<< >>
Time:	1 hr (25 min to prepare, 35 min to cook)
Meal type:	Dessert
Ethnicity:
Number of Servings:	16
Ingredients:
1/2 cup sugar 1 tablespoon cornstarch 1/2 cup water 1 1/4 cup fresh or frozen blueberries 1 tablespoon lemon juice 2 1/4 cup graham crackers crumbs 2 tablespoon sugar 1/2 teaspoon ground cinnamon 1/2 cup butter, melted 1 1/2 cup sugar 3 each 1 oz packages of instant cheesecake pudding 1 qt heavy whipping cream 2 cup milk 2 teaspoons vanilla
Directions:
1.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. 2.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. 3.In a large bowl, whisk the ice cream ingredients: sugar, pudding, cream, milk and vanilla. 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). 4.Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Notes:
the very best i have ever had - period.

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