Blueberry Cheesecake Ice Cream So Tasty

vams

Monday, 28 January 2019

Blueberry Cheesecake Ice Cream

"Creamy ice cream is mixed with blueberries and a graham cracker crust, making an ideal summertime treat."

Ingredients :

half of cup white sugar
1 tablespoon cornstarch
1/2 cup water
1 1/four cups blueberries
1 tablespoon lemon juice
2 1/four cups graham cracker crumbs
2 tablespoons white sugar
half of teaspoon ground cinnamon
half of cup butter, melted
1 half cups white sugar
1 (three.Five ounce) package instantaneous vanilla pudding blend
four cups heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

Instructions :

Prep : 25M	Cook : 16M	Ready in : 3H15M

Combine 1/2 cup sugar and cornstarch in a small saucepan; regularly stir in water till smooth. Stir in blueberries and lemon juice; carry to a boil. Reduce warmth to low and simmer, uncovered, until barely thickened, about five minutes. Cover and refrigerate till chilled, approximately half-hour.
Preheat oven to 350 levels F (175 tiers C).
Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a big bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
Bake crust in preheated oven till gently browned, 10 to fifteen mins. Cool completely on a wire rack, then fall apart crust.
Whisk 1 1/2 cups sugar, pudding blend, whipping cream, milk, and vanilla extract in a huge bowl. Fill ice cream freezer cylinder two-thirds complete. Freeze according to producer's directions; refrigerate ultimate aggregate until prepared to freeze. Whisk final aggregate before setting in cylinder to put off lumps.
Layer ice cream, graham cracker aggregate, and blueberry sauce three instances in a massive bowl; swirl to combine. Freeze till equipped to serve.

Notes :

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