Blueberry Cheesecake Ice Cream
1 (8-ounce) package cream cheese, softened
1 1/2 cups half and half
3/4 cup sugar
1/2 cup buttermilk
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 cup fresh blueberries
1/2 cup blueberry jam or jelly
2 teaspoons lemon zest
Process the first 7 ingredients (through the salt) in a blender until smooth. Cover and chill for at least 2 hours.
Pour mixture into the container of an electric ice cream maker and process according to the manufacturer's instructions. Mine usually churns about 25 minutes.
While the ice cream is churning, place the blueberries, preserves, and lemon zest in a small bowl and mash slightly. Add the blueberry mixture during the last 5 minutes of churning.
Place churned ice cream into a freezer-safe, lidded container, and freeze for an hour prior to serving.