Blackcurrant Ice Cream Cheesecake

INGREDIENTS (Serves 12) For the ice cream: ◆ 300g blackcurrants, washed, stems removed, plus extra to garnish ◆ 180g caster sugar, plus 3tbsp extra ◆ 300ml double cream ◆ 300ml whole milk ◆ 250g cream cheese, softened ◆ ½tsp vanilla extract ◆ 1 pinch salt

For the cheesecake base: ◆ 250g digestive biscuits, finely crushed ◆ 120g unsalted butter, melted

1

For the ice cream: Combine the blackcurrants with 3tbsp sugar and a splash of water in a heavy-based saucepan. Cover and cook over a medium heat, stirring occasionally, until the blackcurrants soften and burst, which should take about 10min. Stir gently from time to time.

2

Cool, then purée about one-third of the mixture in a food processor or blender. Pass through a fine sieve into a jar to remove the seeds. Cover and chill until you are ready to ser ve. Cover and chill the remaining cooked blackcurrants and their syrup in a separate bowl.

3

Blend together the cream, milk, cream cheese, remaining sugar, vanilla extract and salt in a clean food processor or blender until the sugar has dissolved completely.

4

Spoon and scrape the creamy mixture into an ice cream machine and churn, according to the manufacturer’s instructions, until softly frozen – this will take about 25-35min. Add the chilled blackcurrants and their cooking syrup to the ice cream mixture and churn once more. Remember to reser ve the prepared coulis for ser ving.

5

For the cheesecake base: Mix the crushed digestive biscuits and melted butter in a mixing bowl then fill a greaseproof paper-lined 18cm springform cake tin. Freeze for 10min.

6

After freezing, spoon the blackcurrant ice cream on top of the biscuit base, spreading it out with the back of a damp tablespoon. Cover and freeze for 4-6hrs until set.

7

Remove from the freezer 5-10min before turning out. Cut into slices and top with some of the blackcurrant coulis – and a garnish of fresh blackcurrants, if desired – before ser ving.