Cheesecake Ice Cream With Blueberry Syrup Recipe

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Emeril Lagasse on Food Network


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1 cup cold heavy cream

1/2 teaspoon very finely grated lemon zest

1 cup fresh or thawed frozen blueberries

1/2 teaspoon vanilla extract

1 cup cold sour cream

Cream biscuits, recipe follows

1 stick unsalted butter, melted and cooled

2 teaspoons fresh lemon juice

1 tablespoon plus 1 teaspoon baking powder

1 cup sugar

1 to 1 1/2 cups heavy cream

3 tablespoons fresh lemon juice

1/3 cup water

2 cups all-purpose flour

3/4 cup sugar

Blueberry Syrup, recipe below

1 tablespoon sugar, plus more for sprinkling tops

8 ounces cream cheese, softened

1 teaspoon salt

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