With summer coming on strong here, upper 90’s, not to mention Memorial Day.  Ice cream is definitely on my mind….well, I can eat ice cream pretty much anytime, if I’m honest.  I have a few favorite ice cream memories.  One being that when I was growing up we’d always get together on holidays with my family, my grandparents, aunts, uncles and cousins, on my mom’s side.  At these gatherings, in the warm months, my grandma and grandpa would make homemade ice cream, hand cranked!  Now, some people probably have never seen or heard of this.  But, you had to hand crack the churn until the ice cream began to freeze.  Everyone would take turns, boy did it get hard to turn the more it froze.  Good memories….  Another is when my husband and I took a trip to Daytona Beach, this was back in our motorcycle riding days, as we rode along the beach, we spotted a little Edy’s Ice Cream Shop.  So we stopped and got Blueberry Cheesecake Ice Cream Cones (before gluten free life).  Two big old cones, one in each of my hands, on the back of the Harley, til we found a place to stop.  That was years ago and I still remember how much I loved that ice cream.  Never really being able to find it anywhere and always wanting to.  All that to say, when I decided to make ice cream for Memorial Day, I decided it would be this.  I was super excited to find a HUGE 6 quart ice cream maker at Walmart for about $28.  When you’re feeding 6-8 people a tiny little 2 quart maker just doesn’t seem worth all the work! 

So here’s what I came up with:

Cheesecake Ice Cream

3 cups whole milk

2 3/4 cups sugar
3/4 teaspoon salt

2 Tablespoons vanilla
3 cups Half and Half
6 cups Heavy Whipping Cream

2 – 80z packages of cream cheese, softened and whipped with electric beaters.

Scald the milk – that’s heating until just before boiling. 
Remove from heat and immediately add the sugar and salt and stir occasionally until melted.  If you over heated the milk, it may have little yuckies and you can strain it,with a fine mesh strainer,  if this happens. 
After the sugar has melted, add the whipping cream, half and half and cream cheese.  Mix with electric beaters, on low or it will splatter everywhere, it still might splatter, so be prepared.  It will probably not completely incorporate, but it turns out fine. 
Chill ice cream mixture until cold.
Pour mixture into a chilled ice cream canister and freeze according to manufacturer’s directions.
Add Blueberry sauce and graham crackers before hardening in freezer.

Now that’s cheesecake ice cream and very delicious, we at it with Three Berry Cobbler and it was great.  But, I took part of the ice cream and made the blueberry.

Blueberry Sauce:
1 1/4 cup blueberries fresh or frozen
1/2 cup sugar
1 Tablespoon cornstarch
1/2 cup water
1 Tablespoon lemon juice (optional)

Mix together in a medium saucepan, bring to a boil, lower heat and cook until slightly thickened.  Chill in fridge til ready to use.

I used Cherrybrook Kitchens Vanilla graham crackers for the “crust” part.  I used about two handfuls, threw them in a baggie and crushed slightly, leaving some big, some little pieces.

After churning in the ice cream maker I stirred the sauce and the cookies into the ice cream and then froze.  It was so good and even better the next day.

I’m sure that you could successfully 1/2 or 1/3 this if you don’t want/need to make as much.