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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Cheesecake Ice Cream

Recipe Tags: Ice Cream Recipes

Date Added: January 26, 2013


2 Unit Eggs separated, plus 2 egg yolks
3/4 Cup Sugar (5.5 oz)
1 Cup Sour Cream light or dairy
1 Cup Light Cream warmed
1 Teaspoon Vanilla or orange flower water; optional
1/2 Teaspoon Lemon rind grated
1 Cup Blueberries (opt)
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1. Beat the eggs; add the sugar and beat until stiff.

2. Beat the sour cream, light cream, vanilla extract and lemon rind until smooth.

3. Add the to the egg mixture; chill. Freeze in an ice cream maker according to the manufacturer\'s directions.

4. Stir in the blueberries. Makes about 1 quart.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Blueberries, Natural Sweeteners, Citric Acid allergies.
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