Everyday's A Sundae: The Ice Cream Concoctions You NEED To Try

BLUEBERRY CHEESECAKE ICE CREAM
1 quart whole milk
3⁄4 cup sour cream
1 1⁄2 cups cream cheese 9 large egg yolks
1 1⁄2 cups sugar
1⁄2 teaspoon salt
2 teaspoons vanilla extract
1⁄2 cup crushed graham cracker
1 cup blueberry preserves

1. In a medium heavy-bottomed pot, combine the milk and half of the sugar. Bring the mixture to a full rolling boil.
2. Meanwhile, whisk together the remaining sugar and the egg yolks until the sugar is dissolved, about 30 seconds to one minute.
3. After the milk mixture has reached a rolling boil, carefully stream the liquid into the egg yolks, whisking constantly to prevent curdling. Add the salt, vanilla, cream cheese, and sour cream, and blend until smooth using a hand blender.
4. Chill the ice cream base on an ice bath. Refrigerate the ice cream base overnight.
5. Strain the base through a fine-mesh sieve into a clean container.
6. Freeze in an ice cream machine according to manufacturer instructions, then fold the crushed graham cracker and blueberry preserves into the ice cream before placing in the freezer.

BLUEBERRY PRESERVES
4 cups blueberries
3⁄4 cup plus
1 tablespoon sugar
1 teaspoon lemon juice
2 tablespoons "realfruit classic pectin"

1. In medium heavy-bottomed pot, combine the blueberries, lemon juice, and 3⁄4-cup sugar. Cook on low-medium heat stirring occasionally until the blueberries are soft and have released juice, approximately 5-10 minutes.
2. Carefully strain the mixture through a fine-mesh sieve, and set the blueberries aside to cool, and return the berry juice to the pot.
3. Meanwhile, in a separate bowl, mix together the remaining tablespoon of sugar and the pectin until combined.
4. Over medium heat, return the blueberry juice to a simmer, and whisk in the pectin mixture.
5. Cook the juice until it has come to a full boil for about one minute.
6. Pour the hot berry liquid over the cool blueberries and stir to incorporate.
7. Chill preserves over an ice bath until cool. Preserves can be used immediately, or refrigerated for several days.

GRAHAM CRACKER
1 stick unsalted butter
2 tablespoons dark brown sugar
2 tablespoons sugar
2 tablespoons honey
1 cup all purpose flour
1⁄4 cup whole wheat flour
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
1⁄4 teaspoon cinnamon

1. In a kitchenaid mixer fitted with a paddle attachment, combine the sugars, butter, honey, and cinnamon. Cream until smooth.
2. Add the salt, baking soda, and flours. Mix until combined, scraping down the sides of the bowl once or twice to ensure the dough is homogeneous.
3. Sandwich the dough in between two pieces of parchment paper and using a rolling pin, roll the dough to about 1⁄4-inch in thickness. Chill.
4. Once the dough is chilled, remove the top sheet of parchment paper, and bake at 350 degrees until golden brown, approximately 10 minutes, rotating halfway between baking. Let graham cracker cool, then crush into pieces as desired to fold into the ice cream.