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Blueberry Cheesecake Ice Cream

1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2-1/4 cups graham cracker crumbs (about 36 squares)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
ICE CREAM:
1-1/2 cups sugar
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until
smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat;
simmer, uncovered, for 5 minutes or until slightly thickened, stirring

Printed from tasteofhome.com Oct 6, 2008

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Blueberry Cheesecake Ice Cream cont.

occasionally. Cover and refrigerate until chilled. In a large bowl, combine the
cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in.
x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly
browned. Cool completely on a wire rack. Meanwhile, in a large bowl, whisk the
ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze
according to manufacturer's directions. Refrigerate remaining mixture until ready
to freeze. Whisk before adding to ice cream freezer (mixture will have some
lumps). Crumble the graham cracker mixture. In a large container, layer the ice
cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Yield: 2 quarts.