- 3 cups whole milk
- 2 cups heavy cream
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 4 large egg yolks, flighty beaten
- 1 (8-ounce) package cream cheese (Neufatchel works well, too)
- 1 tablespoon pure vanilla extract or one large vanilla pod, slit down the middle with seeds removed (discard pod)
- Zest of one large orange
- 1/4 teaspoon ground cinnamon
- 2 cups fresh or frozen blueberries (cut berries in half if using fresh fresh)
Oh boy, oh boy, oh boy! I can hardly wait to share this recipe for blueberry cheesecake ice cream with you! I am offering up a recipe for the Fourth of July that I think will knock your family and friend’s socks off and into the dryer! This blueberry ice cream can be enjoyed just as is or you can make my favorite ice cream sandwich!
I can see kids of all ages (including adults) outdoors on the Fourth of July smiling from ear to ear while holding these amazing ice cream sandwiches in their previously-clean hands. Everyone is giddy as they enjoy the flavors of this amazing and fun treat. No one cares how hot it is or that the ice cream is beginning to melt because it is that good!
Ready. Set. Here we go!
This is the perfect recipe for any Fourth of July gathering!
Doesn’t that look amazing?
In a large saucepan, whisk together milk, cream, sugar and salt. Next whisk in the egg yolks. Bring everything to a simmer over medium heat, stirring constantly for approximately 15 minutes. Reduce your heat to medium-low and add the cream cheese; stir until the cream cheese has melted. Your mixture should coat the back of the spoon after about 5 to 7 minutes. You can then remove your pan from the heat and add the vanilla extract. Strain mixture through a mesh sieve into a bowl to catch any bits of egg that may have cooked. Add your orange zest and ground cinnamon. Refrigerate this mixture for about two hours until very cold.
Pour this creamy mixture into the canister of your ice cream maker, fold in the blueberries and follow the manufacture’s directions. If your ice maker is like mine, you will need to plan ahead and place the canister in the freezer the day before. You can also learn a fun way to make ice cream with the kids using two coffee cans and some rock salt here.
If you choose to (and I really hope you do) bake your cookies while your ice cream is hardening! These cookies can also be made ahead of time and placed in the freezer until the day of your party.
Orange Vanilla Sugar Cookies
Most sugar cookie recipes require great attention to detail. I just want a great sugar cookie without all the rules and regulations. Many recipes call for the butter to be precisely the right temperature and it must be creamed to the proper degree of airiness. If not followed perfectly, even the slightest variation, can result in your cookies spreading or becoming too hard once cooled.
Here is a more approachable recipe for perfect sugar cookies that anyone could make anytime. The melted butter is easily mixed together with a spoon – no need to cream. By replacing a portion of the melted butter with vegetable oil we ensured a chewy cookie without affecting the flavor. Incorporating the cream cheese into the cookie dough kept our cookies tender, while the slight tang of the cream cheese made for a rich, not-too-sweet cookie.
Makes 2 dozen cookies, but I like to double the recipe and freeze some to give away!
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
2 1/2 cups King Arthur unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon Rumford baking powder
1 1/2 cups granulated sugar
2 ounces cream cheese , cut into 8 pieces
6 tablespoons (3/4 stick) salted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons pure vanilla extract
Zest of half an orange
½ cup raw or granulated sugar for rolling in
Adjust oven rack to middle position and heat oven to 350 degrees. Spray baking stone or sheet with non-stick cooking spray.
In a medium-sized bowl, whisk flour, baking soda and baking powder. Set aside.
Place 1½ cups sugar and cream cheese in large bowl. Place 1/2 cup raw sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, vanilla and orange zest; continue to whisk until smooth. Add flour mixture and mix with a wooden spoon until soft dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands (your best kitchen tool), roll the dough into balls. Working in batches, roll balls in raw sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Bake, 1 tray at a time, until edges are set and just beginning to brown, 12 to 14 minutes, rotating tray after 7 minutes. Resist touching the cookies and let them cool on your baking sheets for 5 minutes. Using wide metal spatula, transfer these beauties onto a wire rack and cool to room temperature. Now enjoy! Crisp on the outside and chewy on the inside…the perfect sugar cookie!
Place a scoop of your blueberry cheesecake ice cream on top of one orange vanilla cookie, top with anther cookie and squeeze together! Open wide and take a BIG bite!
Wishing everyone a very happy fourth of July!