Lemon-Blueberry Cheesecake Ice CreamSave IconSave IconSave IconPrint IconShare IconSave IconPrint IconShare IconSave IconSave Icon

Instructions COOK blueberries, sugar and lemon juice in medium saucepan over medium heat until mixture boils and blueberries begin to burst. Reduce heat to low; simmer 5 minutes or until mixture thickens, stirring constantly. Place in small bowl. Chill until no longer hot.BEAT cream in large bowl with electric mixer on high speed until stiff peaks form. Beat cream cheese in separate large bowl with same beaters until smooth. Beat in sweetened condensed milk, vanilla, lemon peel and salt until blended. Fold in whipped cream until completely blended.SPREAD one third of blueberry mixture in 9 x 5-inch loaf pan. Spoon half of ice cream mixture over blueberry mixture in pan. Swirl with tip of knife to slightly blend mixtures. Repeat layers. Top with remaining blueberry mixture. Swirl with tip of knife to slightly blend mixtures. Cover and freeze 6 hours or until firm. Spoon into serving dishes.