Blueberry Cheesecake Ice Cream
The perfect dessert for anyone who loves both ice cream and cheesecake. Creamy vanilla ice cream swirled with blueberry jam and finished with crunchy cardamom biscuit crumbs.
24 h
Ice cream
Tools
Ingredients
- 4 egg yolks
150 g granulated sugar
250 ml milk
150 ml double cream
1 vanilla pod
½ dl blueberry jam
100 g biscuits
½ tsp ground cardamom
25 g butter
Here's how
- Before use: Place the Ankarsrum Freezer Bowl in the freezer at -18°C for 20–24 hours.
- Attach the Whisk Bowl with the Balloon Whisks to your Ankarsrum Assistent.
- Whisk the egg yolks and sugar until light and fluffy. Split the vanilla pod and scrape out the seeds.
- Add the vanilla seeds, milk and cream to the mixture and whisk until well combined. Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 200°C.
- Crush the biscuits into crumbs and mix with the ground cardamom and butter, cut into small pieces.
- Spread the mixture onto a baking tray and bake for about 5 minutes, or until golden and crisp. Leave to cool.
- Attach the Ice Cream Maker to your Ankarsrum Assistent. Pour the chilled ice cream mixture into the freezer bowl and churn for 20–25 minutes, or until it reaches your preferred consistency.
- Transfer the ice cream to a freezer-safe container. Swirl through the blueberry jam and layer with the toasted cardamom biscuit crumbs. Finish with a few extra biscuit crumbs on top.
- Freeze overnight before serving and enjoy!