YES, I made homemade ice cream on the coldest day of the year. (It’s 3 degrees here in NYC.) Call me crazy. My hunny got me a Cuisinart Ice Cream Maker
WHAT YOU NEED
For the blueberry swirl:
1½ cups fresh blueberries
¼ cups sugar (or more depending on how sweet you prefer your blueberries)
1 tbsp fresh lemon juice
1 tbsp cornstarch
For the ice cream:
2 cups heavy cream
14 oz can fat-free sweetened condensed milk, chilled
8 oz ? cream cheese, softened
1½ tsp vanilla extract
? tsp salt
2/3 cup crushed graham crackers
THE INSTRUCTIONS
1) In a saucepan, stir together blueberries, sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to medium-low and allow to simmer for 10 minutes. Stir in cornstarch and simmer for another 5 minutes. Remove http://www.besttramadolonlinestore.com from heat. Consistency will be thickened.
2) Allow to cool slightly and pour into a heat-safe container. Refrigerate for 1 hour or prepare the day before and refrigerate until needed.
3) In a food processor or blender, blend together sweetened condensed milk, cream cheese, vanilla extract and salt until smooth.
4) Transfer to a large bowl. Gently whisk in heavy cream.
5) Pour cream mixture into ice cream maker and churn according to your machine’s instructions.
6) When ice cream is similar to soft serve consistency, pour half into a freezer safe container. Spoon half of the blueberry mixture and half of the crushed graham crackers over the top. Swirl through the ice cream using a knife. Spread remaining ice cream over the top. Top with remaining blueberry mixture and crushed graham crackers. Swirl through ice cream using a knife again.
7) Freeze until desired consistency is reached.
8) ENJOY!
(This might be the most delicious thing I’ve ever made.)
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