An experiment wielded a satisfying result over the weekend for a blueberry cheesecake ice cream.
I whizzed a block of Philly, 1 1/2 cup talbe cream, 1 cup heavy cream, 3/4 cup sugar, in a blender till smooth than put in the ice cream maker.
I reduced down slightly some frozen blueberries and cooled in the freezer. I put these at the last second and gave it just a coupl whirrls in the ice cream maker so it gave a swirl effect. I also stirred in a few more whole blueberries.
It was good good good good!
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