Blueberry cheesecake ice cream

SERVES 10 PREP 30 MINUTES COOKING 35 MINUTES

250g fresh or frozen blueberries 1 cup caster sugar 2 Tbsp lemon juice 250g cream cheese, softened, chopped 2/3 cup sour cream 1 tsp vanilla essence 1/2 tsp finely grated lemon zest 500ml full cream

1 In a small saucepan on a medium heat, combine blueberries, one third of the sugar and lemon juice. Cook, stirring and pressing gently with a spoon, until berries burst and release juices. 2 Bring to the boil, then simmer for 25-30 minutes, or until mixture starts to thicken. The mixture will thicken more on cooling. Remove pan from heat, pour into a bowl and chill mixture until required. 3 Line a 10 x 20cm loaf pan with foil, leaving sides to overhang. In a food processor, blend cream cheese, sour cream, remaining sugar, vanilla and lemon zest until smooth. Add cream and blend until thick and fluffy. 4 Transfer half the cream cheese mixture to pan. Pour over blueberry mixture and spread evenly. Spread with remaining cream cheese mixture.

Cover with foil and freeze for at least 4-5 hours, or until firm. 5 Remove ice cream from pan, lifting out using the sides of the excess wrap. Cut into 2cm thick slices to serve. PER SERVE Energy 2411kJ • Protein 3g • Total Fat 46g • Saturated Fat 29g • Carbohydrate 38g • Sugar 38g • Sodium 187mg

TIP When zesting a lemon, be sure to only take off the top, bright yellow part. The white pith will give a bitter taste.