Blueberry Cheesecake Ice Cream

1 (8-oz.) package cream cheese, softened to room temperature

1 1/2 cups half and half

3/4 cup sugar

1/2 cup whole buttermilk

1 1/2 teaspoons vanilla bean paste*

1/4 teaspoon almond extract

1/8 teaspoon salt

1 cup fresh blueberries

3 tablespoons blueberry preserves

2 teaspoons lemon zest



1. Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)

3. Mash together blueberries, blueberry preserves, and lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.



*Vanilla extract may be substituted.