Blueberry cheesecake icecream

Freshen up your summer with this incredible blueberry ice cream - an indulgent treat that cheesecake lovers will adore!
Blueberry cheesecake icecream
8 - 10

Icecream is best eaten within 2 weeks. When blueberries are out of season you could make this with frozen berries – just omit the ¼ cup of water. You could also mould the icecream in a loaf tin lined with plastic wrap and serve in thick slices.

For Sophie Gray’s best blueberry tips and tricks, go to In season with Food magazine: blueberries.



1.Place blueberries, zest and ¼ cup water in a small saucepan. Heat gently until pulpy. Spoon 1 tablespoon of the mixture into a bowl. Add 1 tablespoon of cold water, then stir in the cornflour until it forms a slurry. Return the cornflour mixture to the pan and stir continuously over a low heat until it thickens. Set aside to cool.
2.Arrange three bowls on the bench. Place egg yolks in one bowl, whites in another and cream in another. Beat egg whites to stiff peaks; gradually mix in caster sugar until glossy. Set aside.
3.Whip cream until stiff and set aside. Beat egg yolks until pale, then beat in the cream cheese, mixing until smooth Stir in the condensed milk.
4.Fold the cream into the egg yolk mixture, then fold in the egg whites. Lastly, fold in half the blueberry mixture. Pour into a freezer-safe container, then swirl in remaining blueberry mixture.
5.Cover and freeze for 6 hours or overnight. Serve in a cone and with sprinkles, coconut or chopped nuts, if you like.

You could add other fruit purées to base mixture, and stir in chocolate chips, crushed biscuits or a splash of liqueur.


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