Blueberries just exploded this year. As a friend was picking them, she said she would finish a section and move on and when she looked back, she could not see where she had been because they ripened again. This recipe makes two quarts of ice cream, my Cuisinart makes 1/5, so I freeze this over two days and refrigerate the unused portion overnight.
2 Cup Sugar 3 Cup Half & Half
8 Ounce Low Fat Cream Cheese, softened 3 Cup Blueberries, Fresh
4 Large Egg Yolk 1/4 Cup Powdered Sugar
3 Cup Heavy Cream 1/4 Cup Water
Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine cream and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.