Blueberry Cream Cheese Ice Cream (Joycelyn)

3 c. fresh or frozen blueberries
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened
4 egg yolks
3 c. 2% milk (I used Half and Half)
1 c. half and half (I used whipped cream)

In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.

In a large saucepan, combine milk and half and half (or cream and half and half) Bring to a boil and then remove from heat.

While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well. After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.

Allow to cool to a touchable temperature and then add the blueberry and syrup. Combine completely and put in the fridge for several hours until well chilled or over night. This will make it faster to freeze the ice cream.

Freeze according to manufacturer's instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up. (I just reuse a plastic ice cream container) and freeze for at least three hours.