Cheesecake ice cream
Magda de Lange from Bloemfontein sent us her favourite ice cream recipe.
1 litre Preparation time: 25 minutes Cooking time: 20 minutes Freezing time: 5 hours then overnight
500 ml (2 c) cream
250 ml (1 c) milk
375 ml (1 ½ c) icing sugar 2 egg yolks
1 tub (230 g) cream cheese 15 ml (1 T) vanilla essence
250 g blueberries, fresh or
60 ml (¼ c) castor sugar 30 ml (2 T) cornflour
60 ml (¼ c) lemon juice 45 ml (3 T) water
1 Ice cream Heat the cream, milk, icing sugar and egg yolks over medium heat for 10 minutes, whisking constantly until it thickens slightly. Remove and leave to cool, stirring occasionally. Add the cream cheese and vanilla essence, mix and freeze for 5 hours.
2 Sauce In a saucepan, heat the blueberries and castor sugar over high heat until the berry juices are released.
3 Mix the cornflour, lemon juice and water and pour into the berry mixture. Bring to the boil, lower the heat and simmer for 1 minute. Leave to cool.
4 Add the berry mixture to the semi-frozen cream mixture after 5 hours, marble with a skewer and freeze overnight.