Blueberry Cheesecake Ice Cream Sundae
- 2 cups sugar, divided use
- 6 ounces cream cheese, softened
- 1½ teaspoon vanilla extract, divided use
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 2 cups whole milk
- 2½ cups heavy cream, divided use
- 2 cups blueberries
- ½ cup sugar
- ½ teaspoon balsamic vinegar
- ¼ cup powdered sugar
- Zest of 1 lime
- ½ teaspoon vanilla extract
- graham cracker crumble, recipe follows
- blueberries for garnishing
Beat 1½ cups sugar with cream cheese until smooth and add 1 teaspoon vanilla, lemon juice and salt. Slowly whisk in milk and 1½ cups heavy cream and beat until smooth. Chill and freeze according to the ice cream maker’s instructions.
Combine blueberries, ½ cup remaining sugar and balsamic vinegar in a saucepan and cook over medium heat until thick, about 15 to 20 minutes to make compote; set aside.
Whisk together remaining 1 cup heavy cream, powdered sugar, lime zest and remaining ½ teaspoon vanilla until soft peaks form.
To assemble, place 3 scoops of cheesecake ice cream in the bottom of a small bowl or tall glass. Alternate with thin layers of graham crumble and blueberry compote. Finish with the lime whip cream and a few blueberries.
To make graham cracker crumble, combine 2 cups graham cracker crumbs with ½ cup sugar, 1 teaspoon salt and ¼ cup melted butter. Slack onto sheet pan in a 325 F oven for 10 minutes. Cool.
Recipe by Chef Beth Kellerhals
Playa Provisions, Playa Del Ray, California