American blueberry cheesecake ice cream

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5 Responses

  1. Patsy says:

    Anders, I have several blueberry bushes soon to be ready! I would like to try your American Blueberry Cheesecake Ice cream but I have NO IDEA what a digestive biscuit would be?
    Also, could you give the American equivalents to all of the ingredients listed above?
    LOVE YOUR WEB SITE! Just accidentally found it today.
    Thank you for your time ~ Patsy

    • Anders says:


      Glad you like the site! It sounds great to have your own blueberry bushes to draw upon, and I’ll try to reply before the berries ripen 😉 .
      Digestive biscuits are apparently British to their origin, and in the States (where it supposedly still is possible to track down digestive biscuits) they are often substituted for by graham crackers (in case you’d like to try your hand in making your own, I found this seemingly easy recipe). As for the other ingredients, I’m not sure if there is a need for more equivalents (I normally use the Philadelphia brand for cream cheese, and if it comes to converting grams into other measurements, this site might be of help). Best of luck 🙂

      • Patsy says:

        Thank you for the tips. Looking forward to some tasty ice cream treats this year!

  2. Ana says:

    Hello Andres I was looking to make strawberry cheesecake, but I think that I just may need to substitute the blueberry for the strawberry, right? I ask because of the amount of water that the strawberry has. Can I ask you if the result is the same if I substitute the egg yolks by tapioca starch? Thanks!

    • Anders says:

      Hello Ana,

      Strawberries contain a bit more water than blueberries, but I think it still would work quite well if you simply would switch the berries. While replacing the egg yolks by tapioca starch might work from an ice cream-point of view, I’m not certain that the final flavour/taste experience would be the same. I suggest that you simply try and see! If it works, let me know 🙂

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