Blueberry Cheesecake Ice Cream
Use any seasonal berries if you cannot find blueberries
Makes enough for: 1 batch ice cream
Ingredients
For the ice cream base
- 500 mls whipping cream
- 250 g full fat cream cheese
- 150 g fructose
- 7.5 mls vanilla extract
- 0.625 mls fine salt
For the blueberry sauce
- 260 g blueberries
- 125 mls water
- 25 g fructose
- 15 mls lemon juice
- 7 g cornflour
Method
For the ice cream base
- Place the cream into a stand mixer bowl and whisk until soft peaks start to form
- Add the cream cheese, fructose, vanilla and salt, and whisk until just combined
- Pour the mixture into a freezer proof container and place into the fridge
For the blueberry sauce
- Place the blueberries, water, fructose, lemon juice and cornflour into a saucepan
- Bring to a boil over a medium temperature and cook for 5 minutes
- At this stage you decide, either mash the berries to leave them whole, or use a stick blender to make a sauce *
- Once done, pour into a bowl and set aside to cool
To assemble
- Once the sauce has cooled swirl it into the base, using a spoon to distribute it through the base
- Place the lid on your container and place into the fridge for at least 4 hours to set
Notes
* If you use any seeded berry, strain the sauce before adding to the base.