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 the ice cream maker bowl for at least 12 hours before starting.
- In a large saucepan, combine egg yolks and sugar, whisking until light and fluffy.
- Add 1 cup of milk to the egg-sugar mixture and heat over medium, stirring constantly until it reaches 165°F.
- Transfer the mixture to a container, then mix in the remaining lemon zest, milk, heavy cream, and vanilla extract. Cool in the fridge for at least 2 hours.
- Place 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 the softened cream cheese.
- In a quart-sized container, layer â…“ of the ice cream followed by â…“ of the blueberry jam and â…“ of the graham cracker crumbs, swirling with a knife. Repeat until all ingredients are used.
- Serve immediately as soft serve or transfer to a freezer container to harden for several hours.
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
Ensure the ice cream maker bowl is properly frozen for best texture.
Let the ice cream harden in the freezer for a firmer texture if desired.
Feel free to adjust the blueberry jam for more or less sweetness.
- Prep Time: 20 minutes
- Cook Time: 400 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg