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.
image: 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.
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
- 100 g blueberries fresh or frozen
- 100 g sugar
- 10 ml lemon juice
for the ice cream
- 100 g sugar
- 5 egg yolks
- 500 g cream cheese
- 300 ml milk
- 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.
- In a separate bowl, whisk the eggs and sugar until light and frothy.
- 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.
- Transfer the mixture to an ice cream churner and churn according to manufacturer's instructions.
- Once churned, scoop out a few spoonfuls into a container, place a few teaspoons of blueberry compote and continue to layer.
- Place in the freezer until ready to serve.