Blueberry-Cheesecake Ice Cream

• 1 (8-oz.) package cream cheese, softened to room temperature
• 1 1/2 cups half and half
• 3/4 cup sugar
• 1/2 cup whole buttermilk
• 1 1/2 teaspoons vanilla bean paste*
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1 cup fresh blueberries
• 3 tablespoons blueberry preserves
• 2 teaspoons lemon zest

1. Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
3. Mash together blueberries, blueberry preserves, and lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
4. *Vanilla extract may be substituted.
5. THE COOKIE: Snickerdoodles, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.

cream cheese, sugar, buttermilk, vanilla bean paste, almond extract, salt, fresh blueberries, blueberry preserves, lemon zest

Taken from www.myrecipes.com/recipe/blueberry-cheesecake-ice-cream-0 (may not work)