Blueberry Cheesecake Ice Cream

Ingredients:-

175ml Full cream milk
3 Large egg yolks
150g Caster sugar
300g Cream cheese
100g White chocolate, melted
250g Blueberry Compote*


Method:-

1) Heat milk gently to near-boiling point. In a seperate heatproof bowl, beat the egg yolks and sugar, using and electric whisk, until thick and pale.
2) Place over a pan of simmering water and slowly aff the milk, stiring constantly.
3) Stir occasionally until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and cool for 20 minutes.
4) Beat in the cream cheese, using an electric whisk, until smooth.
5) Stir in the cooled, melted white chocolate and the blueberry compote until just combined then transfer to a freezer container.
6) Cover the surface directly with greaseproof paper or foil and put in the freezer.
7) After 1 hour of freezing, stir the mixture to prevent the berries from sinking to the bottom and return to the freezer for a further 4 hours or overnight.
8) Serve with extra blueberry compote drizzled over the top if liked.


Blueberry Compote

Ingredients:-

1 orange
1 tsp cornflour
200g fresh blueberries
2 tbsp caster sugar


Method:-

1) Combine juice of 1 orange and cornflour in a small bowl.
2) Put fresh blueberries, caster sugar and cornflour mixture in a small saucepan over a low heat.
3) Stir gently until the blueberries begin to macerate and their juice starts to run. Stir gently for a further 30 seconds then remove from heat and allow to cool.
4) Store in refrigerator for up to 1 week.


[recipe from Motherhood Magazine Aug' 05 issue]