Blueberry Ice Cream
- 3 cups blueberries
- Zest of 1/2 lemon
- 1/4 cup water, plus 1 Tbsp extra
- 1 Tbsp cornflour
- 2 eggs, separated
- 125g cream cheese, at room temperature, cut into cubes
- 1/2 can sweetened condensed milk
- 300ml cream, lightly whipped
- 1 Tbsp caster sugar
- 8 Ice cream cones
- Serve with desiccated coconut (optional)
1. In a small saucepan, on low heat, place the blueberries, lemon zest and 1/4 cup water. Heat gently, stirring until pulpy.
2. In a cup combine the extra water and cornflour. Add to the blueberries, stirring until thickened. Set aside to cool completely.
3. In 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.
4. In a seperate 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.
5. Pour the ice cream mixture into a freezer container, then swirl through the remaining blueberry pulp.
6. Cover and freeze for at least 6 hours or overnight.
Freeze overripe blueberries to later add to smoothies or baking.
• Energy 1406Kj • Protein 6g • Total Fat 14g • Saturated Fat 14g • Carbohydrates 24g • Sugars 23g • Sodium 129mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.