Berry Blue Cheese Ice Cream
|9||packets Stevia In The Raw® or 3 tablespoons Stevia In The Raw® Bakers Bag|
|3||tablespoons Sugar In The Raw®|
|1||cup whole milk|
|1||cup crumbled blue cheese (4 ounces)|
|1||cup heavy cream|
|½||cup raspberry jam|
In a medium bowl whisk together yolks, Stevia In The Raw®, and Sugar In The Raw®. Set aside.
In a medium saucepan heat milk over medium until steaming, then whisk gradually into yolks until combined. Pour milk and yolk mixture back into the saucepan and heat over medium-low, stirring constantly with a spatula, until mixture is slightly thickened and coats back of spatula. Whisk blue cheese into milk mixture until mostly melted, then whisk in cream. Chill overnight.
Transfer ice cream base to an ice cream maker and churn according to manufacturer’s instructions. When ice cream is almost set, add blueberries and let churn just until they are evenly dispersed.
Transfer ice cream to a loaf pan or other container, alternating ice cream and spoonfuls of jam. Use a knife to swirl jam into ice cream, place a piece of plastic wrap directly on the surface of the ice cream, and freeze until solid, about 3 hours.
Per serving (1/2 cup): 250 calories, 18g fat (11g saturated fat, 0g trans fat), 17g carbohydrates, 6g protein, 0g dietary fiber, 190mg sodium, 14g sugar