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Rating: 5/5 (1 vote cast)

Meal Type: Dessert

Total Time: 0 min.

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

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Ice Cream Recipes

Date Added: January 26, 2013

Ingredients:

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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Directions:

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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