Blueberry Ice Cream
Dessert will taste even sweeter with this recipe for Blueberry Ice Cream! Full of fresh in-season blueberries, this easy ice cream will be a fav of the fam over summer.
Ingredients
- 3 cups blueberries
- 1 tablespoons cornflour
- 125 grams cream cheese, at room temperature, cut into cubes
- 1/2 can sweetened condensed milk
- 300 mL cream, lightly whipped
- 8 ice cream cones
- 1/2 cup desiccated coconut
- 1/2 lemon, zest
- 2 eggs, separated
- 1/4 cup water
- 1 tablespoons caster sugar
- 3 cups blueberries
- 1 tablespoons cornflour
- 125 grams cream cheese, at room temperature, cut into cubes
- 1/2 can sweetened condensed milk
- 300 mL cream, lightly whipped
- 8 ice cream cones
- 1/2 cup desiccated coconut
- 1/2 lemon, zest
- 2 eggs, separated
- 1/4 cup water
- 1 tablespoons caster sugar
- Step 1 of 6In a small saucepan, on low heat, place the blueberries, lemon zest and 1/4 cup water. Heat gently, stirring until pulpy.
- Step 2 of 6In a cup combine the extra water and cornflour. Add to the blueberries, stirring until thickened. Set aside to cool completely.
- Step 3 of 6In a large bowl, beat the egg yolks and cream cheese until smooth. Stir through the condensed milk. Fold the whipped cream into the egg yolk mixture.
- Step 4 of 6In a separate bowl, beat the egg whites until stiff, then add the sugar in two parts beating until glossy. Gently fold through the egg mixture gently. Add half the blueberry pulp and stir gently to combine.
- Step 5 of 6Pour the ice cream mixture into a freezer container, then swirl through the remaining blueberry pulp.
- Step 6 of 6Cover and freeze for at least 6 hours or overnight.
Method
- Step 1 of 6In a small saucepan, on low heat, place the blueberries, lemon zest and 1/4 cup water. Heat gently, stirring until pulpy.
- Step 2 of 6In a cup combine the extra water and cornflour. Add to the blueberries, stirring until thickened. Set aside to cool completely.
- Step 3 of 6In a large bowl, beat the egg yolks and cream cheese until smooth. Stir through the condensed milk. Fold the whipped cream into the egg yolk mixture.
- Step 4 of 6In a separate bowl, beat the egg whites until stiff, then add the sugar in two parts beating until glossy. Gently fold through the egg mixture gently. Add half the blueberry pulp and stir gently to combine.
- Step 5 of 6Pour the ice cream mixture into a freezer container, then swirl through the remaining blueberry pulp.
- Step 6 of 6Cover and freeze for at least 6 hours or overnight.
Nutrition per serving
1406 Kilojoules
Protein6 grams
Fat14 grams
Carbs24 grams
Sugars23 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6In a small saucepan, on low heat, place the blueberries, lemon zest and 1/4 cup water. Heat gently, stirring until pulpy.
- Step 2 of 6In a cup combine the extra water and cornflour. Add to the blueberries, stirring until thickened. Set aside to cool completely.
- Step 3 of 6In a large bowl, beat the egg yolks and cream cheese until smooth. Stir through the condensed milk. Fold the whipped cream into the egg yolk mixture.
- Step 4 of 6In a separate bowl, beat the egg whites until stiff, then add the sugar in two parts beating until glossy. Gently fold through the egg mixture gently. Add half the blueberry pulp and stir gently to combine.
- Step 5 of 6Pour the ice cream mixture into a freezer container, then swirl through the remaining blueberry pulp.
- Step 6 of 6Cover and freeze for at least 6 hours or overnight.