Back when we had a share in a ski house at Mount Snow, Vt., we’d drive up with a cheesecake in the trunk of the car. It was frozen by the time we reached our destination and delicious to eat without thawing. The new blueberry ice cream cheesecake that Nicholas Larsen and Petrushka Bazin Larsen have introduced at their Sugar Hill Creamery in Harlem evoked that taste memory. Theirs is not a cheesecake, strictly speaking: It is made from ice cream that has a cream-cheese base, set on a spiced graham cracker crust with a topping of blueberry gelée. Remove it from the freezer about 10 minutes before serving. Fresh blueberries lightly stewed in a little maple syrup are excellent alongside.
Sugar Hill Creamery Blueberry Ice Cream Cheesecake, $39.95 (eight to 10 servings), for pickup at 184 Lenox Avenue (119th Street) or 3629 Broadway (150th Street), sugarhillcreamery.com; $79 including shipping, goldbelly.com.
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