Blueberry Cheesecake Ice Cream

My entry in this year's 'The Great Bi-Rite Creamery Challenge: A Homemade Ice Cream Contest' - Homemade ice cream with all your favorite elements of a blueberry cheesecake - cream cheese, a blueberry compote, and graham crackers tossed in butter.

Number of Pints: 3 pints

Estimated Cost Per Pint: $3.25

Ingredients

For the ice cream base...

- 8 oz cream cheese, cut into 4 chunks

- 2 cups half and half

- 2 cups heavy whipping cream

- 4 egg yolks

- 1 & 1/4 cup coconut palm sugar

- 2 & 1/2 tbsp vanilla extract

- 2 tsp lemon juice

For the blueberry compote...

- 2 cups fresh blueberries

- 3 tbsp water

- 1/4 cup coconut palm sugar

- 3 tsp lemon juice

For the graham crackers...

- 1 stick unsalted butter

- 1 cup crushed graham crackers (pulverized)

Directions

1)  In a large sauce pan heat the half and half and the heavy cream over low medium heat for 10 minutes.

2) Separately in a large bowl whisk the egg yolks together.

3) Remove the cream mixture from the heat and slowly whisk it into the egg yolks, 1 cup at a time. Making sure to whisk quickly to ensure that the eggs don't curdle.

4) Transfer the custard mixture back to the sauce pan and then turn back the heat to low medium.

5) Add in the coconut palm sugar and the vanilla extract and continue to whisk to combine.

6) Next add in the cream cheese 1 chunk at a time and whisk quickly to combine.

7) Once all the cream cheese has been added and has completely melted into the ice cream base mixture, turn off the heat and transfer to a large bowl.

8) Add in the lemon juice and stir to combine.

9) Transfer to the refrigerator and cool for a minimum of 8 hours, but no more than 24 hours.

10) While you are cooling your ice cream base prepare the blueberry compote and graham crackers.

11) In a sauce pan add in the blueberries, water, coconut palm sugar and lemon juice. Cook on low heat for 20 minutes, stir constantly to prevent the compote from burning. Once the blueberries have cooked down, remove from heat and set aside.

12) In a small saute pan, melt the butter over low heat, once melted add in the crushed graham crackers and toss to coat the crumbs. Continue to toast the graham crackers on low heat for about 5 minutes. Remove from heat and set aside.

13) After your ice cream base has cooled for a minimum of 8 hours, add in your base to your ice cream maker using the vendor guidelines. I use the ice cream making attachment to my KitchenAid stand mixer that requires I churn the ice cream on 'Stir' for 30-40 minutes.

14) Once your ice cream base begins to solidify and freeze, slowly add in the crushed graham crackers.

15) Next slowly add in the blueberry compote.

16) Once the blueberries and graham crackers have been fully incorporated, transfer your ice cream into an air tight container and freeze for 1-2 hours.

17) Serve and enjoy!