Ingredients
Scale
- 2 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- ½ cup sugar
- 4 oz cream cheese softened
- 1 tablespoon vanilla extract
- 1 lemon zest
- ½ cup graham cracker crumbs
- ½ cup blueberry jam
Instructions
- Freeze your ice cream maker bowl for at least 12 hours before starting.
- In a large saucepan, whisk egg yolks and sugar until light and fluffy.
- Add 1 cup of milk to the egg-sugar mixture and heat over medium until it reaches 165°F, stirring constantly.
- Transfer the mixture to a container, then mix in the remaining lemon zest, milk, heavy cream, and vanilla extract. Chill in the fridge for at least 2 hours.
- Pour the cooled mixture into the ice cream maker and churn according to the manufacturer's instructions.
- In the last 5-10 minutes of churning, add in the softened cream cheese.
- In a quart-sized container, layer â…“ of the ice cream, followed by â…“ of blueberry jam and graham cracker crumbs. Swirl together and repeat until all ingredients are used.
- Enjoy immediately as soft serve or transfer to the freezer for several hours to firm up.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to freeze your ice cream maker bowl to achieve the right texture.
Feel free to adjust the amount of blueberry jam based on your sweetness preference.
This ice cream can be stored in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 400 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg