Ingredients with Measurements:
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Graham cracker crumbs for topping
Special Equipment Needed:
- Blender or food processor
- Ice cream maker
Step-by-Step Instructions:
1. In a small saucepan, combine blueberries, sugar, and water. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool.
2. In a blender or food processor, combine the cooled blueberry mixture, cream cheese, heavy cream, milk, vanilla extract, and salt. Blend until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, until the sherbet is thick and creamy.
4. Transfer the sherbet to a freezer-safe container and freeze for at least 2 hours or until firm.
5. Serve the sherbet in bowls, topped with graham cracker crumbs.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Churning time: 20-30 minutes
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Churning temperature: As per ice cream maker instructions
Freezing temperature: -18°C or 0°F
Serving size:
This recipe makes about 4 servings.
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 32g
Protein: 4g
Sodium: 260mg
Sugar: 28g
Substitutions for ingredients:
- Blueberries can be substituted with any other berries or fruit of your choice.
- Cream cheese can be substituted with mascarpone cheese or Greek yogurt.
- Heavy cream can be substituted with coconut cream or almond milk.
- Graham cracker crumbs can be substituted with crushed cookies or nuts.
Variations:
- Add a tablespoon of lemon juice for a tangy flavor.
- Use honey instead of sugar for a healthier option.
- Add chopped nuts or chocolate chips for some crunch.
- Use frozen fruit instead of fresh fruit for a different texture.
Tips and Tricks:
- Make sure the blueberry mixture is completely cooled before blending it with the other ingredients.
- Chill the mixture in the refrigerator for an hour before churning it in the ice cream maker for a creamier texture.
- Use a high-quality ice cream maker for the best results.
Storage Instructions:
Store the sherbet in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
Let the sherbet sit at room temperature for a few minutes before serving to soften it.
Presentation Ideas:
Serve the sherbet in a clear glass bowl to show off the beautiful blue color.
Garnishes:
Top the sherbet with fresh blueberries, whipped cream, or a sprinkle of graham cracker crumbs.
Pairings:
Pair the sherbet with a slice of cheesecake or a fruit salad.
Suggested Side Dishes:
Serve the sherbet as a dessert after a light meal, such as a salad or grilled fish.
Troubleshooting Advice:
- If the sherbet is too soft, freeze it for a longer time.
- If the sherbet is too hard, let it sit at room temperature for a few minutes before serving.
Food Safety Advice:
Make sure all ingredients are fresh and properly stored. Wash the blueberries before using them.
Food History:
Sherbet is a frozen dessert that originated in the Middle East and was brought to Europe by the Arabs. It was traditionally made with fruit, sugar, and water.
Flavor Profiles:
This blueberry cheesecake sherbet is sweet, creamy, and tangy, with a hint of graham cracker crust.
Serving Suggestions:
Serve the sherbet as a refreshing dessert on a hot summer day.
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