Mandy's Famous Blueberry Cheesecake Ice Cream

Want to know something funny?  The idea for this ice cream came to me in a dream.  Seriously.  I literally dreamt up blueberry cheesecake ice cream.  Obviously, I'm not the first person to make blueberry cheesecake ice cream--a quick session with the Google will show you that.  BUT, this is my own recipe, and I've been plotting it for some time.  You know, after the angel came to me in a dream and spoke to me about it.

Oh, fine.  There was no angel.  But it was still come crazy Old Testament shit.

So, anyway, I need to give you this recipe because you absolutely must make this ice cream because it will make you smile when you're sad, and it'll help you to make friends, and it'll help you to prove to your enemies that you're better than them.

Mandy's Famous Blueberry Cheesecake Ice Cream
Ingredients

Cream Cheese Mixture (for the ribbons)
1 8 oz. block of cream cheese (NOT fat free)
1 cup heavy cream
1/2 cup sugar

Blueberry Custard Mix
1 pint fresh blueberries (I suppose you could use frozen, too.)
Juice from one lemon
5 egg yolks
1 cup heavy cream
1/2 cup half and half
1 cup sugar, divided

Streusel Topping (loosely adapted from this recipe)
3/4 cup sugar

3/4 cup flour
1 tablespoon water
1/2 teaspoon cinnamon
1/2 cup butter, softened

Directions

In a food processor, blend the ingredients for the cream cheese mixture. Pulse until fully combined and smooth. Empty contents into a bowl and refrigerate for an hour.

For the blueberry custard mix, first combine the fresh blueberries with 1/2 cup of sugar and the lemon juice in a saucepan.  Cook on medium heat until reduced.  Cool slightly, and add blueberry mixture to a food processor.  Pulse several times.  Pour blueberry mixture into a bowl through a fine mesh strainer, using a rubber spatula to push out all of the blueberry juice deliciousness.  Allow to cool.

In a large saucepan slowly heat 1 cup of cream and 1/2 cup of half and half with remaining 1/2 cup of. (Do not let it reach a boil.) Add the egg yolks and stir constantly, not allowing the temperature to exceed 160 degrees. When the mixture is thick enough to coat the back of a spoon, remove.  Strain the custard through a fine mesh strainer and add to the blueberry mixture. Stir until completely combined, and chill for an hour or two.

While the two mixes are chilling, combine the dry ingredients for the streusel (flour, sugar, butter, cinnamon, and salt) in the bowl of an electric mixer using the paddle attachment. Mix for 1-2 minutes, until butter and dry ingredients reach an almost sandy consistency. Loosely toss mixture into the bottom of a cookie sheet, and bake at 350 until streusel is golden brown and slightly crispy. Allow to cool.

Once the blueberry custard mix has chilled, freeze it in an ice cream maker according to manufacturer's instructions. In the last 5-10 minutes, add about 1/3 of the cream cheese mix. Once fully incorporated, transfer to a large bowl. Fold in the remainder of the cream cheese mix to create cream cheese ribbons throughout the ice cream. Save the streusel for topping.

Happy Tuesday to you!  Don't you just love short weeks?