blueberry cheesecake ice cream.

when i was little, my family would spend every single fourth of july at my great grandparents’ house. they had one of those old-fashioned, hand-crank, wooden ice cream makers. the slooow kind. where your arm gets super tired [to the point of thinking it may fall off] because you have to crank the handle for so long. that’s how i grew up making ice cream. so these days, electric makers aren’t allowed in the house. i was able to find an awesome wooden maker a few years ago at an antique shop and now we carry on the tradition with our kids every summer. there is nothing better than homemade vanilla ice cream. have you ever tried? not the kind in the store that’s labeled ‘homemade vanilla.’ make your OWN! do it.

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this recipe i’m sharing, however, is a no-churn. i had never tried making the cold stuff this way before.

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the ice cream was delicious [as were the cones]. what was left of it. i dropped 3/4 of the quart onto the kitchen floor while i was attempting to capture shots of the blueberry & cream filled tubs.

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and then. .to make matters even better, i absolutely refused to spend money on a pizzelle iron for the cones [as i knew i would only use it once every five years and it would sit, collecting dust & taking up kitchen space]. so i free-formed the ‘waffle’ bowls using a tin as a bit of a mold to wrap the pieces around.

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the recipe & process were almost identical to that of fortune cookies. all of the recipes are listed out below exactly as they are on the sites i found them. xx.

recipe for ice cream courtesy the baking goddess

Yields | 1 quart

Inspiration | Pastry Affair

  • 1 1/2 cups blueberries, fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch
  • 6 ounces softened cream cheese
  • 1/2 cup light brown sugar
  • 2 cups whipping cream, cold
  • 2 tsp pure vanilla extract
  • Waffle cones, to serve (optional)
  1. In a small saucepan over medium-high heat, cook blueberries and granulated sugar until berries burst and release their juices (approximately 5-10 minutes). Add the cornstarch to thicken and continue cooking for another 1 to 2 minutes. Remove from heat and place blueberries in the freezer to cool quickly (approximately 15 minutes).
  2. In the large bowl of an electric mixer, beat the cream cheese and brown sugar until smooth. Add 1/2 cup cream and whip until the cream cheese mixture becomes incorporated. Scrape the bowl as needed. Add the rest of the cream and the vanilla extract and continue whipping until stiff peaks form. (this step may also be done with a hand mixer and a healthy dollop of patience!)
  3. In a plastic container, spread half the whipped cream. Top with half the blueberries. Spread the remaining cream and top with the remaining blueberries. Using a knife, swirl the ice cream. Cover and place in the freezer for at least 6 hours. Serve in waffle cones, if desired.

recipe & instructions for waffle bowls courtesy lindsay ann bakes.

Yields: 1/2 dozen mini 5″ cones/bowls (or 1/2 cup batter)
Ingredients
  • 1 large egg white
  • 3 tablespoons granulated white sugar
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
Directions
Preheat oven to 325 degrees F. Trace 2-4 five-inch circles on a sheet of parchment fit to the size of your baking sheet. Flip parchment paper over and place on baking sheet as a template for uniform sized cones/bowls. Create cones molds if desired out of card stock paper by cutting out 5 1/2 inch triangles, wrapping it around itself forming a cone shape, and taping to secure. Wrap the outside of the cone mold in foil or parchment paper so the cone can easily release from the mold. Make one cone mold for each circle on your parchment paper template.
Whisk together the egg white and sugars until frothy. Add butter and vanilla. Gently stir in flour until smooth.
Spoon about 1 heaping tablespoon of batter onto the parchment lined baking sheet using a small offset spatula or knife, using your circle templates as a guide. Make sure they are spread out thin and even so they come out nice and crisp. Bake for about 9-11 minutes. Immediately remove from pan with a spatula and very quickly, shape your cones into mini cones or bowls.