Granitas and popsicles may be the mainstays of low-maintenance summer treats, but sometimes they're no match for serious longings for a bowl of velvety, rich ice cream. And so this week we bring you a brilliant no-churn twist on a classic American flavor: summer's most bountiful fruit is lightly sweetened, then swirled into a cheesecake base and frozen for a tangy, flavor-filled dessert.
As per usual, this third installment in the sub-zero sweet series is quick and easy to prepare. The requisite tools? A hand mixer, a solid mixing bowl, and of course your freezer.
Photo: Courtesy of Kristin Rosenau
1 1/2 cups blueberries, fresh or frozen
1/4 cup granulated sugar
1 tsp cornstarch
6 oz cream cheese, room temperature
1/2 cup brown sugar
2 cups whipping cream, cold
2 tsp vanilla extract
Recipe courtesy of Kristin Rosenau of A Pastry Affair. Visit A Pastry Affair for preparation instructions.
Cuisinart hand mixer
Hand-mixers are simple, yet still pack a punch. They are much smaller and less expensive than stand mixers, and still whip everything from cream to egg whites with ease.
"HM-50" hand mixer, $69.99, Macys
Bennington Potters mixing bowl
Mixing bowls are an essential element for any newlywed kitchen, but they don't have to be boring or generic. Choose a handmade stoneware version like this one: the natural weight of the bowl keep it from slipping during vigorous mixing, and high sides prevent unwelcome spills.
Handmade stoneware mixing bowl, $34, Bennington Potters
Oxo angled measuring cups
Precise measurements are crucial to successful sweets preparation. Kiss nose-to-counter level checks goodbye with these angled liquid measures which can be read by looking straight down into the cup.
3-piece angled measuring cup set, $19.99, Oxo
Spoonulas are a versatile kitchen tool, perfect for scraping down a mixing bowl, transferring contents from bowls to containers AND for swirling blueberry goodness into a cheesecake ice cream base. This stainless steel version is virtually indestructible, and a dishwasher-safe silicone head detaches for cleanup that's a snap.
Stainless-steel and silicone spoonula with removable head, $14.95, Williams-Sonoma
Mauviel copper saucepan
Lightly stewed blueberries give this cheesecake-flavored base a fruity lift. Try using a copper saucepan, which heats delicate fruit gently and evenly, yet cools down quickly to cut wait time in between steps.
1.2-quart covered saucepan, $199.99, Bed, Bath & Beyond
Sur La Table reusable ice cream container
All ice cream requires freezer time for maximum frostiness, and this handmade version is no exception. The reusable container is reusable and eco-friendly, and a freezable gel lid will keep contents cold for up to an hour an a half.
Insulated pint container, $13, Sur La Table
Heath Ceramics dessert bowls
Serve generous scoops of your no-churn masterpiece in restaurant-inspired bowls designed exclusively by Heath Ceramics for Chez Panisse. Neutral colors and matte glazes let the deep purple of the blueberries shine.
"Cafe" bowl from Chez Panisse Collection, $35, Heath Ceramics
While white bowls will let the blueberries in your cheesecake ice cream shine, pretty flatware with filigree accents and an opalescent finish adds a pop of color to your table. Choose your favorite from a rainbow of hues.
"Napoleon" flatware, $88 for a five-piece place setting, Rosanna
— Arielle Shipper
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