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Blueberry Cheesecake ice cream

 In Dessert, Recipes

 Blueberry cheesecake ice cream

 You know you’ve done well in life when one of your best friends is not only a fine dining pastry chef but also has her own ice cream company. My beautiful friend, Karien started her bespoke ice cream company Whisk Away three years ago after her return to South Africa from the UK. She became addicted to a certain luxury brand of ice cream over there and when she came home, she found the same brand to be too expensive here so she decided to start making her own. And so, Whisk Away was born. Karien sells her ice cream at the Hazel Food Market as well as many other restaurants and ice cream shops but for more info, check out her website.

Whisk Awayimage: Marina May photography

I asked Karien if she’d like to collaborate on an ice cream shoot with me because I have all these ideas for ice creams but I don’t have a machine and… I’m not really THAT crazy about ice cream. However, Karien’s are so drop-dead-delicious, I can eat them everyday. She said yes (YAY!) and then the creative juices started flowing. We created a few incredible flavours (some a little strange but no less delectable) and had such fun shooting them. I’ll be sharing all the recipes with you over the coming weeks.

 Blueberry cheesecake ice cream

So, back to the blueberry cheesecake ice cream. People, this stuff is like crack in ice cream form. So, SO delicious and absolutely addictive. I love that none of Karien’s ice creams are too sweet and with this one, the added cream cheese not only results in a ridiculously creamy ice cream, it also counteracts the sweetness from the berries. Absolute perfection.

 Blueberry cheesecake ice cream

Blueberry Cheesecake ice cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Ice cream, dessert,
Ingredients
  • 100g blueberries, fresh or frozen
  • 100g sugar
  • 10ml lemon juice
for the ice cream
  • 100g sugar
  • 5 egg yolks
  • 500g cream cheese
  • 300ml milk
Instructions
  1. In a saucepan, cook the blueberries, sugar and lemon juice over medium heat until the sugar has a jam-like consistency. Remove from the heat and transfer to a heat-proof bowl. Allow to cool completely.
  2. In a separate bowl, whisk the eggs and sugar until light and frothy.
  3. Heat the milk and cream cheese in a saucepan to boiling point. Slowly whisk the cream cheese mixture into the eggs and sugar. Allow to cool.
  4. Transfer the mixture to an ice cream churner and churn according to manufacturer's instructions.
  5. Once churned, scoop out a few spoonfuls into a container, place a few teaspoons of blueberry compote and continue to layer.
  6. Place in the freezer until ready to serve.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 3 comments
  • Alida Ryder
    Reply

    I hope you enjoy it!

  • Mari
    Reply

    This looks amazing! Will definitely go on my to-do list 🙂

  • Nicole ~ Cooking for Keeps
    Reply

    I wish I had a friend that was a professional ice cream maker! Looks awesome!

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