Honey Cheesecake Ice Cream with Blueberries

Honey Cheesecake Ice Cream with Blueberries

2 large egg yolks

3 cups half-and-half

⅔ cup + 2 tablespoons honey, divided

8 ounces cream cheese, cubed and softened

1 tablespoon vanilla bean paste or vanilla extract

¼ teaspoon ground cinnamon

¾ cup fresh blueberries

½ cup graham cracker crumbs


  1. In large saucepan, combine egg yolks, half- and- half and 2/3 cup honey. Cook over medium-high heat 8 to 10 minutes or until slightly thickened; whisking constantly.
  2. Remove from heat; whisk in cream cheese, vanilla bean paste and cinnamon. Strain through fine- mesh strainer set over medium bowl. Cover with plastic wrap placed directly on custard; chill completely.
  3. Pour custard mixture into ice cream machine  and freeze according to instructions for machine.
  4. Meanwhile, in small bowl, stir together blueberries and remaining 2 tablespoons honey.
  5. When ice cream has finished churning (mixture will be soft), spread 1/3 of ice cream in freezer-safe storage container. Layer with 1/3 of blueberry mixture and 1/3 of graham cracker crumbs. Repeat layers 2 more times. Transfer ice cream to freezer to harden completely (at least 8 hours) before serving.

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