Ingredients:
2 cups 1% milk
1/3 cup heavy cream
1 tbsp vanilla
3/4 cup sugar
2 egg yolks
4 oz reduced fat cream cheese, at room temp
1/3 cup heavy cream
1 tbsp vanilla
3/4 cup sugar
2 egg yolks
4 oz reduced fat cream cheese, at room temp
Directions:
Warm milk and cream on stove over medium heat. Once steamy add in vanilla and sugar, and stir to dissolve. Whisk yolks in a seperate bowl and temper with hot milk mixture. Pour all back into pot and cook until thick enough to coat the back of a wooden spoon. Strain into a bowl with cream cheese and whisk to bring together. Cover and refrigerate until very cold. Churn according to manufactures directions. Layer ice cream with blueberry sauce in a freezer proof container and allow to freeze for serval hours before serving.
Warm milk and cream on stove over medium heat. Once steamy add in vanilla and sugar, and stir to dissolve. Whisk yolks in a seperate bowl and temper with hot milk mixture. Pour all back into pot and cook until thick enough to coat the back of a wooden spoon. Strain into a bowl with cream cheese and whisk to bring together. Cover and refrigerate until very cold. Churn according to manufactures directions. Layer ice cream with blueberry sauce in a freezer proof container and allow to freeze for serval hours before serving.
Blueberry Sauce
1 cup blueberries (I used frozen)
3 tbsp sugar (or more to taste)
1 tsp lemon zest
Place all ingredients into a small saucepan and over medium heat brng to a simmer. Squish blueberries with a back of a spoon to break up if needed. Remove from heat, put into a different container and refrigerate until ready to use.
