Lemon Blueberry Cheesecake Ice Cream
Blueberries are filled with minerals like potassium and vitamins like Vitamin C and they are also rich in fiber, since they also lack cholesterol they support good heart health.
Cook blueberries, sugar and lemon juice in a medium saucepan over medium heat until mixture boils and blueberries begin to burst. Reduce heat; simmer for 5 minutes or until the mixture thickens, stirring constantly. Place in a small bowl, chill until it is no longer hot.
Beat the cream in a large bowl with an electric mixer on high speed until stiff peaks form. Beat the cream cheese until smooth in a separate large bowl. Beat in MILKMAID, vanilla, lemon peel and salt until blended. Fold in whipped cream until completely blended.
Spread 1/3rd of the blueberry mixture in a 9 x 5-inch loaf pan. Spoon half of the ice cream mixture over the blueberry mixture in a pan. Swirl with the tip of a knife to slightly blend the mixtures. Repeat the layers. Top with the remaining blueberry mixture and swirl it. Cover and freeze for 6 hours or until firm. Spoon into serving dishes.