This recipe is a desire to find that the piece of myself lost to childhood. It’s a search for the blueberry cheesecake ice cream I remember eating from the canteen at camp. Overly indulgent and still refreshing, the creaminess offset by pungent blueberries. Once we had the ice cream in progress, the graham cracker waffle cones seemed like the obvious way to enjoy it. Bringing together the old and the new into something altogether different yet similar.
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- pinch of salt
- 5 egg yolks
- 8 ounces cream cheese, room temperature
- 2 tablespoons honey, golden syrup, or maple syrup
- 1 teaspoon bourbon
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
- 1 1/2 cups blueberries
- 1/4 cup granulated sugar
- In a heavy-bottomed saucepan over medium heat, combine the cream, milk, 1/2 c sugar, and the salt. Heat, stirring continuously, until sugar is dissolved and the cream is simmering around the edges.
- In a separated bowl, whisk together the egg yolks. While whisking, slowly pour in the heated cream mixture. Return the cream to the pan. Over medium-low heat, continue cooking until the custard thickens and coats the back of a spoon. Remove it from the heat and set aside to cool slightly.
- While the custard is cooling, in a food processor, blender, or mixer, cream together the cream cheese, honey, bourbon, vanilla, and lemon juice.
- While blending, pour in the custard. Mix until smooth.
- Strain the ice cream mixture through a fine mesh sieve to remove any lumps. Place int he refrigerator and chill completely.
- For the blueberries: Preheat the oven to 425°F. Spread the blueberries on a rimmed baking sheet and sprinkle with the 1/4 c granulated sugar. Place it into the oven and roast for 10 minutes. Stir blueberries. Return to the oven and continue roasting an additional 5 minutes.
- Transfer the blueberries and sauce to a heat-proof bowl. Chill.
- For churned ice cream: Transfer the ice cream mix to your ice cream maker and churn according to manufacturer’s directions.
- For no-churn ice cream: Transfer the ice cream mix to a zip-top bag. Lay flat in the freezer. Every 20-30 minutes, massage the bag to create an even consistency.
- When the ice cream is frozen, either by ice cream maker or by zip-top bag method, Scoop 1/3 of it into the bottom of your chilled storage container. A lined loaf pan or similar sized container works well.
- Scoop 1/3 of the blueberry sauce over the ice cream. Layer the ice cream and blueberries until all are used. Run a long knife through the ice cream to create a swirl. Cover and freezer until solid.
- 5 egg whites
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons molasses
- 1 stick (8 tablespoons) unsalted butter, melted and brought to room temperature
- 3/4 cup graham flour
- 1/4 cup all-purpose flour
- 2 tablespoons arrowroot powder
- 1/2 teaspoon cinnamon
- In a medium bowl, whisk together the egg whites and the cream. Add in the sugars, molasses, and melted butter.
- In a separate bowl, combine the flours, arrowroot powder, and the cinnamon. Slowly whisk in the dry ingredients until smooth.
- Preheat waffle cone iron. Add about 3 1/2 tablespoons of batter to the iron (amount may vary depending on waffle cone iron size). Cook according to manufacturer’s directions. (I found that once the iron was hot and the first cone had come off, I needed about 5-10 extra seconds for my desired doneness. Remember, the dark brown sugar and molasses make these a darker cone).
- Remove from the iron and shape into a cone using the cone mold. Press firmly on the seam to help seal. Place in tall, narrow glasses until cool. This will help them cool in the appropriate shape.