Blackberry Cheesecake Ice Cream Recipes

BLACKBERRY CHEESECAKE ICE CREAM

Steps:

• In a stand mixer fitted with a mixing paddle beat the cream cheese until very smooth, scraping down the bowl sides, as needed
• With the mixer running add 1 cup of your sugar, the salt, vanilla, heavy cream and greek yogurt; one at a time. Mixing until all ingredients are smooth and creamy
• Turn on the ice cream maker and pour this mixture into the freezer bowl. Set a timer for 15 minutes
• Meanwhile mix together the blackberries and remaining sugar until sugar is dissolved. Puree this mixture if you don't like the seedy texture. Set aside
• When the timer goes off slowly add the blackberry mixture, a little at a time, until the ice cream fully incorporates the blackberry mixture. Mix another 5 minutes or until firm
• This is REALLY thick ice cream and will set to a firm soft set that can be immediately eaten. Otherwise, put it into a freezer container and set until hard
• This thick, creamy textured ice cream will need about 10 minutes to set out on the counter before serving, for ease of scooping

BLACKBERRY ICE CREAM

Steps:

• Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
• Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.