Blueberry Swirl Cheescake Ice Cream

Because it was my birthday-

• I asked for the day off from work.
• Made blueberry pancakes for breakfast.
• Sent my little one to MDO for a little peace and quiet.
• The Hubs stayed home from work so we could spend some time together-just me & him, which doesn't happen often.
• Watched American Pie because I wanted to laugh.  And yes, I know it is a little raunchy.
• Returned to the bed around 11am to take a nap with The Hubs (he started snoring within two minutes of hitting his head on the pillow).
• Ate at a local restaurant and enjoyed a great Cobb Salad and a really good blueberry cheesecake.
• Bought two toilet seats-because I HATED the ones I had.  Happy Birthday to me!
• Ate Double Stuft Oreos instead of a cake
• And was too damn lazy to write in paragraph form for this post!

All in all-I made it MY day.  Relaxation, good food, lots of laughs...it was a good way to spend my birthday.  Inspired by the cheesecake I had at The Leaning Pear, I'm going to share with you the most delectable ice cream I've ever made.  Blueberry Swirl Cheesecake Ice Cream is AMAZING!  A must try for any cheesecake lover or any ice cream lover!

Blueberry Swirl Cheesecake Ice Cream
Makes 1 ½ pints
adapted from Martha Stewart Living, 2000

¾ cup plus 2 T. sugar
4 ounces cream cheese, room temperature
½ cup crème fraiche
1 egg
½ t. vanilla extract
¾ cup milk
1 cup heavy cream
1 ½ cups blueberries


1. In the bowl of an electric mixer fitted with the whisk attachment, place ¾ cup sugar, cream cheese, and crème fraiche. Whip at medium speed until smooth, about 1 minute. Add the egg and vanilla and mix on low speed until combined, set aside.

2. In a medium saucepan over medium heat, bring milk and cream to a low simmer until just steaming, about 3 minutes. With mixer on low, add half the warm milk to the cream-cheese mixture. When combined, add mixture back to saucepan. Stir mixture constantly over medium heat until thick, 4 to 5 minutes; do not allow mixture to boil.

3. Fill a large bowl with ice and water. Pour cheesecake mixture through a fine-mesh sieve into a medium bowl set in an ice bath; stir occasionally until cooled. When cooled, place mixture in an ice cream maker; process according to manufacturer’s instructions.

4. While ice cream is freezing, beat blueberries and 2 Tablespoons sugar in a saucepan over medium-high heat. Smash half the blueberries while cooking. Cook until thick and syrupy, about 3 minutes. Remove from heat, and allow to cool.

5. Remove half the ice cream from the machine, and transfer into a low-sided 2 quart container. Sprinkle half of the graham cracker mixture (recipe below) and spoon half the blueberry mixture over the ice cream, and repeat process with remaining ice cream. Sprinkle the remaining graham cracker crumbs and spoon the remaining blueberries over the top layer of ice cream and cover. Freeze overnight, or until firm.

Graham Cracker Crumbs
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup melted butter

•  Combine all ingredients into a bowl.  Using fingertips mix ingredients together until the graham cracker crumbs are moistened.  Set aside until needed.