Ingredients
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2 cupssugar, divided use
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6 ouncescream cheese, softened
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1½ teaspoonvanilla extract, divided use
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½ teaspoonlemon juice
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¼ teaspoonsalt
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2 cupswhole milk
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2½ cupsheavy cream, divided use
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2 cupsblueberries
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½ cupsugar
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½ teaspoonbalsamic vinegar
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¼ cuppowdered sugar
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Zest of 1 lime
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½ teaspoonvanilla extract
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graham cracker crumble, recipe follows
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blueberries for garnishing
Preparation
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