Fresh from the Freezer

  This ice cream really tastes like the inside of a blueberry cheesecake. An online friend once told me that her favorite ice cream flavor is blueberry. I had doubts about how good it could be. Until this month, I had never bothered making blueberry ice cream. If I wanted to make a berry flavor, I would make something tart and zippy, like strawberry or raspberry. Maybe I’m just picky, but blueberries don’t always have a ton of flavor. The kind of blueberries I like are the kind that has good surface tension and a little bit of tartness. I like the ones that pop when chewed. Don’t give me a mealy, wrinkly, too sweet, one-note blueberry. Anyways, I was fortunate enough to get a punnet of blueberries like that from the grocery store, and I decided that blueberry cheesecake ice cream was in order. I slightly adapted this recipe from Deliciously Rushed . This recipe is not low carb, but it is still lower in sugar and higher in protein than the average storebought pint, not t...