Blueberry Cheesecake Ice Cream

1/2 cup granulated sugar
1 1/2 cup Splenda
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
2 cups 2% milk
1 cup skim milk
1 cup fat free half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water

1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually hot milk mixture to cheese mixture, a spoonful at a time (being careful to temper the mixture & not 'cook' the egg), stirring constantly with a whisk until all has been incorporated. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

2. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

3. Stir blueberry mixture into milk mixture. Refrigerate several hours until mixture is very cold.

4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.


Serving Size: Yield: 12 Servings (Serving Size about 2/3 cup)