Berry Cheesecake Ice Cream

 












Ingredients:

Berry swirl:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 1/4 cups fresh or frozen berries
- 1 tablespoon lemon juice

Graham cracker crunch:
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons butter, melted

Ice cream:
- 1 1/2 cups sugar
- 1 package (3.4oz) instant pudding mix (vanilla, white chocolate, or cheesecake)
- 1 quart heavy whipping cream
- 2 cups milk
- 2 teaspoons vanilla extract

Directions:

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in berries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Pat into an ungreased 9x13" pan. Bake at 350F for 8-12 minutes or until lightly browned. Cool completely.

In a large bowl, whisk the ice cream ingredients. Pour half of the mixture into the ice cream freezer cylinder. Freeze according to manufacturer directions. Refrigerate remaining mixture until ready to freeze; whisk before adding to freezer cylinder.

Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture, and berry sauce in repeating layers, then swirl.