This custard base ice cream has tangy cream cheese, a tart blueberry swirl and crispy graham crackers.

INGREDIENTS:

ICE CREAM BASE:

✦ 1.5 cups whole milk

✦ 1.5 cups heavy cream

✦ 8oz cream cheese, cubed and divided

✦ 1/2 cup granulated sugar

✦ 4 large egg yolks

✦ 1 tsp vanilla extract

✦ 2 tbsp vodka

BLUEBERRY COMPOTE:

✦ 1 cup frozen blueberries

✦ 1/2 cup granulated sugar

✦ zest from 1 lemon

✦ 1/4 cup lemon juice

✦ 1 tbsp corn starch

GRAHAM CRACKER CRUMBLE:

✦ 1 sleeve of graham crackers

✦ 1 tbsp granulated sugar

✦ 1/4 cup butter, melted

✦ pinch of cinnamon

INSTRUCTIONS:

In a medium saucepan combine the milk, heavy cream, and 6 oz of the cubed cream cheese. Heat over medium heat until very warm (but not simmering). The cream cheese should mostly be liquified. Place the remaining 2oz of cream cheese in the freezer.

While the milk is heating, in a bowl combine the egg yolks and sugar and whisk until fully emulsified and lighter in color. Slowly add 1/2 cup of the hot milk mixture to the egg mixture, whisking as you add to steadily increase the temperature of the eggs so that they do not cook. Once the egg mix has come up to temperature, add everything back into the saucepan and whisk until fully combined.

Stirring constantly with a wooden spoon, heat the custard until the mixture coats the back of the spoon. It has thickened enough when you can run your finger down the back of the spoon and the line stays visible. Strain the mixture through a fine mesh sieve into a fresh bowl and stir in the vodka and vanilla extract. Let cool, then refrigerate for at least 2 hours.

Temporarily remove the cream cheese from the freezer and cut into extra small cubes. Return to the freezer until time of assembly.

While the ice cream base cools, make the blueberry compote by combining all ingredients in a medium saucepan and simmer until thickened, about 5 minutes. Let cool and refrigerate until cold.

Then, make the graham cracker crumbles. In a large food processer of blender, pulse the graham crackers to a medium-fine crumb. Combine the crumbs, melted butter, sugar and cinnamon in a medium bowl and stir to combine. Pat down into an ungreased nonstick 11″ x 17″ pan and bake in a 350° oven for 10 minutes or until lightly browned. Let cool to room temperature.

When your ice cream base feels very cold to the touch, churn in your ice cream maker as directed. To assemble, layer the ice cream, blueberry compote, and graham cracker crumbs with dots of the frozen cream cheese blobs in an ice cream approved container. Freeze and enjoy!