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Ingredients
- 4 egg yolks
- 150 g sugar
- 250 g milk
- 150 g cream
- 1 vanilla bean
- 50 ml blueberry jam
- 100 g crachers
- 0.5 tsp cardamom
- 25 g butter
Blueberry cheesecake ice cream
The perfect dessert for those who love both ice cream and cheesecake.
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Place the freezer bowl in the freezer, -18 ºC for 20-24 hours.
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Assemble the assistent with the beater bowl and balloon whisks.
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Whisk the egg yolks with the sugar until fluffy. Scrape out the vanilla bean.
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Add vanilla, milk and cream to the batter. Mix well and place in the fridge for 30 minutes.
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Set the oven to 200 C.
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Crumble the crackers and mix with the cardamom and butter which you cut into small pieces.
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Roast in the oven until golden, about 5 minutes,
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Pour the batter into the ice cream machine and run for 20-25 minutes to the desired consistency.
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Pour the ice cream into a mold and build layers with blueberry jam that you swirl and add the roasted cardamom crackers. Top with crackers and place in the freezer overnight.
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Enjoy!