If you love Blueberries and Cheesecake, then this is your Ice Cream!
Blueberry Cheesecake Ice Cream
1 (8 oz) package Cream Cheese, softened
1 1/2 cups Half and Half
3/4 cup Sugar
1/2 cup Buttermilk
1 1/2 teaspoon Vanilla Bean Paste
1/4 teaspoon Almond Extract
1/8 teaspoon Kosher Salt
1 cup fresh Blueberries
1/2 cup Blueberry Preserves (I made my own mixture of 1 cup fresh blueberries and 1/2 cup Sugar. Brought to a boil in a saucepan until blueberries broke up)
2 teaspoons Lemon Zest
Blend in a blender cream cheese, half and half, sugar, buttermilk, vanilla bean paste, almond extract, and kosher salt, until smooth. Cover and chill overnight.
Mix the fresh blueberries, blueberry preserves, and lemon zest. Mash the mixture up until the blueberries are crushed. Cover with plastic wrap and put in the refrigerator overnight.
Pour the ice cream mixture in ice cream maker per instructions. Approximately 5 minutes before the ice cream is finished, add the blueberry mixture.
Place the churned ice cream into a bowl and cover. Freeze for at least 3 hours or until the ice cream is firm.