Welcome to Bonita's Kitchen! Today we will be making Blueberry Cheesecake Ice Cream with Graham Crackers.
Ingredients:
3 Cups Cold Heavy Cream
1 Can sweetened condensed milk
1 tsp pure vanilla
1 Cup hand crushed Graham crackers ( about four whole crackers and more for serving)
1 Cup Blueberry sauce
1/2 Cup fresh blueberries
Method:
Using a electric blender and a large cold bowl add heavy cream blend on medium-high speed, until soft peaks start to form this will take about 3-4 minutes.
After fold in your sweetened condensed milk, Vanilla until all the mixture have been incorporated.
After fold in your pieces of graham crackers.
You will need a glass or metal bread pan 10 x 5 or less, line with parchment paper, scoop half of your mixture in pan then pour room temperature blueberry sauce over it using a knife swirl the sauce around cream.
Add the remaining cream mixture then blueberry sauce and do the same swirl the knife around it to make a beautiful design.
Freeze until completely firm, this may take 6-8 hour depending on the freezer, then cover top of ice cream with parchment paper or Sarah wrap place back in the freezer for another 3 hour or until ready to serve. Top with more graham crackers and blueberries to serve.
Blueberry Sauce:
2 Cups fresh or frozen blueberries
1 Tbsp cornstarch
3 Tbsp White Sugar
1 Tbsp Lemon Juice and zest
In a medium saucepan,add the following blueberries, sugar, cornstarch, lemon and zest, cook on a medium heat until thickened, 5-7 minutes, let cool to room temperature.
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