blueberry-cream cheese ice cream w/ cookie chunks

Remember the blueberry shortcake I made a few days ago? I know a lot of people loved that post; I got a ton of emails from people telling me how much they loved the donut cake that was served with the fresh blueberry compote. It's a very versatile cake that can be used for anything shortcake, trifle, coffee cake, etc...
Since the cake went much faster than the compote did, I had a little bit of compote left over.
Knew it had to be used in an ice cream. Blueberry compote in a homemade ice cream--as Ina would say "how bad can that be?"
I suppose I could have canned it and saved it for winter, but I haven't dabbled in canning....yet. I want to, and hope to this fall. Canning seems to have gotten quite popular over the last couple years.
Have any of you done canning? There are a lot of books out now on canning. The food item I'm most looking forward to canning is bread & butter pickles. You know the good kind with the onions in it. So good.


any fruit compote would work.


I prefer Loran Doone cookies as they stand up better to ice cream. (OK, and they're really buttery too).







blueberry-cream cheese ice cream w/ cookie chunks
ice cream base adapted from Ben & Jerry’s Ice Cream
print recipe

ice cream base:
2 eggs (farm fresh, clean eggs)
½ cup sugar
2 cups heavy cream
¼ cup whole milk
pinch of sea salt

Shortbread chunks:
¾ -1 cup (or more if you like) of your favorite shortbread cookie, crushed into med-sized chunks

Blueberry-cream cheese compote:
1 pint of blueberries
juice of one lemon
3-5 TB sugar (depending on how sweet you like it)
Cornstarch slurry (1 TB of cornstarch in ¼ cup of warm water)

8 ounces of cream cheese, room temp (very soft)

Cook notes:
I used a Ben & Jerry’s ice cream recipe that uses raw eggs. I use farm fresh eggs that are clean and safe. Please use whatever ice cream method you prefer and are most comfortable with. When you mix the blueberry compote with the cream cheese, use as much or as little as you like--all dependent on how much blueberry flavor you like in your ice cream.

For the blueberry compote:
Heat up a small saucepan, heat up the blueberries with the lemon juice and sugar. Bring to a boil until most/some of the berries have broken up and this is visible juice.
Take off heat. Get your slurry ready. Add in the slurry when the berry mixture has cooled a bit.
Mix well, put back on heat and heat over low heat until mixture has thickened a bit.
If it’s too thick, just add some water. I like mine fairly thick.
Do a taste test when mixture is cooled to see if it’s sweet enough for you.
Store the finished compote in the fridge for at least an hour before using.
You want this nice and cold before adding to the ice cream mixture.

For the cookie chunks:
Crush up about ¾ - 1 cup of cookie chunks (I used Lorna Doone shortbread—they hold up really nice in the ice cream)

Make the ice cream base:
Take out the blueberry compote from the fridge and mix it in a bowl with the room temp cream cheese. (you can mix all the blueberry compote or half; all depending on how much blueberry flavor you want in your ice cream).
It’s ok to have lumps. Set aside.
Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes.
Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Pour this into the ice cream maker and start churning.
The last few minutes of churning and/or when the ice cream just starts to slightly harden, add in the blueberry-cream cheese mixture.
When ice cream is done, pour half the mixture in a glass or ceramic bowl.
Sprinkle the cookies crumbs over the ice cream then place the remaining ice cream on top.
Cover and freeze ice cream until it hardens.
Should make a little over a quart.