Cheesecake ice cream

Magda de Lange from Bloem­fontein sent us her favourite ice cream recipe.

YOU Something Sweet - - CONTENTS -

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.

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