Blueberry-Basil Swirled Ice Cream

Blueberry-Basil Swirled Ice Cream

Ingredients

• For the Ice Cream Base
• 8 ounces cream cheese, softened at room temperature
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cups sugar
• 1 tsp. vanilla extract
• 1 tablespoon vodka, optional

• For the Blueberry-Basil Sauce
• 1 1/2 cups fresh blueberries
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar

Instructions

1. Before starting, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours.
2. Make the ice cream base. In your food processor with the blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and set aside. In a medium saucepan over medium heat, combine the milk, heavy cream and sugar. Cook, stirring occasionally, for about 3-5 minutes, or until the sugar is completely dissolved and small bubbles have started to form around the edge of the pan. Remove the saucepan from the heat. Carefully add about 1/2 cup of the hot milk mixture to the cream cheese and process until smooth, about 30 seconds. Then add the remaining milk mixture and process for an additional 30 seconds. Transfer the ice cream base to a clean bowl and stir in the vanilla extract. Cover and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
3. Meanwhile, make the blueberry-basil sauce. In a small saucepan over medium heat, combine all of the ingredients for the sauce. Bring the mixture to a simmer and cook, stirring occasionally, until the blueberries have softened and started to release their juices, about 3-5 minutes. Remove from the heat and set aside to cool slightly. Then transfer the mixture to your blender and blend on high until smooth. Pour the sauce into a clean, airtight container and refrigerate until chilled. The sauce can be stored in your refrigerator for several days before using.
4. Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. Add the vodka, if using, and churn for an additional minute. Transfer about half of the ice cream to a freezer safe container. Drizzle about 3-4 tablespoons of the blueberry-basil sauce over top of the ice cream. Then drag a knife through the mixture to swirl the layers together slightly. Top with the remaining ice cream and another 3-4 tablespoons of the sauce. Then swirl again with the knife.
5. Cover with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours, before scooping and serving. The ice cream can be stored in your freezer for several days.