Blackberry Cream Cheese Ice Cream with Blueberry Lemon Swirl

This rich berry ice cream has hints of rosemary, basil, vanilla, and brown sugar.

Ingredients

For the blackberry reduction:

•473 ml (2 cups) blackberries
•118 ml (1/2 cup) vanilla sugar*
•Pinch of salt
•118 ml (1/2 cup) milk
•Pinch of salt
•473 ml (2 cups) heavy cream
•227 grams (8 ounces) cream cheese, at room temperature
•355 ml (1 1/2 cups) brown sugar
•15 ml (1 tablespoon) vanilla
•710 ml (3 cups) blueberries
•237 ml (1 cup) vanilla sugar*
•59 ml (1/4 cup) corn syrup
•Pinch of salt
•30 ml (2 tablespoons) dried rosemary, finely ground
•15 ml (1 tablespoon) dried basil, finely ground
•Finely grated zest of 2 lemons, and juice of half a lemon

For the ice cream base:

•118 ml (1/2 cup) milk
•Pinch of salt
•473 ml (2 cups) heavy cream
•227 grams (8 ounces) cream cheese, at room temperature
•355 ml (1 1/2 cups) brown sugar
•15 ml (1 tablespoon) vanilla

For the blueberry reduction:

•710 ml (3 cups) blueberries
•237 ml (1 cup) vanilla sugar*
•59 ml (1/4 cup) corn syrup
•Pinch of salt
•30 ml (2 tablespoons) dried rosemary, finely ground
•15 ml (1 tablespoon) dried basil, finely ground
•Finely grated zest of 2 lemons, and juice of half a lemon

*Vanilla sugar is made of sugar and vanilla beans or sugar mixed with vanilla extract.

Preparation

1. For the blackberry reduction: In a medium pan, combine the blackberries, sugar, salt, and 59 ml (1/4 cup) water. Simmer until blackberry juice has been released. Strain through mesh strainer. Set aside and let cool.
For the ice cream base: Mix milk, salt, heavy cream, cream cheese, brown sugar, and vanilla in a blender until it puffs up a bit, 1 1/2 to 2 minutes. Add blackberry reduction and blend another 90 seconds.
For the blueberry reduction: In a medium saucepan combine the blueberries with the vanilla sugar, corn syrup, salt, ground rosemary, and ground basil. Add lemon zest of 1 lemon and light squeeze of half a lemon. Watch for seeds. Cover and refrigerate overnight.
The next day, re-blend blackberry cream base for 90 seconds to 2 minutes. This will puff the cream back up for a smoother texture. Churn using an ice cream maker according to manufacturer’s directions. While churning, add in zest of one lemon.
Transfer the churned ice cream to a container, and swirl blueberry reduction. Freeze for 4 hours.

About the author

Sometimes beauty is born out of pain. D.C. based pastry chef Aaron Brown has found baking and pastry to be a healthy method to coping with depression. Channeling how he feels into various flavors, Aaron has become quite talented and expressive in the recipes he experiments with and creates.

Aaron Brown

Contributor