I hit a little ice cream making phase this past week. Apparently I just did not know when to quit. I made vanilla, then granadilla and then this. Let’s call it what it is: the pièce de résistance of my ice cream making preoccupation: Blueberry Cheesecake Ice Cream.
You should know that this ice cream is gone. Every creamy spoonful which gleefully hid a plump late summer berry has been eaten. All that is left are these pictures. And sadness. In my freezer its place has been filled with trays of ice cubes; an un-comforting resource which yield absolutely no pleasure, simply a small respite from the heat when thrown into tall glasses of water.
I should probably just make more.
But what I really want before I make more ice cream is an ice cream machine. With one of those beauties I could be like the Willy Wonker of Ice Cream – crazy pants and everything. I have my eye on this one or this one and maybe even this one. All a little pricey, but oh the flavours we would make together. People would faint.
Do you have something big on your kitchen appliance or kitchen smalls biggies wish list; besides everything at Le Creuset of course?
Le Great Big Sigh. Le Great Big Dreams.
- 250 g blueberries
- 65 ml (¼ C) caster sugar
- 6 eggs, separated
- 125 ml (½ C) caster sugar
- 500 ml (2 C) cream
- 150 g plain smooth cream cheese
- Place the blueberries in a small saucepan and sprinkle with the 65 ml (¼ C) caster sugar. Heat gently over a low heat until the sugar dissolves and the blueberries just begin to release their juice. A few of their skins may pop, but they will still hold their form. Remove from the heat and set aside to cool.
- In a clean dry bowl, whip the egg whites using an electric mixer until soft white peaks form. Continue beating and slowly add 65 ml (¼ C) of the caster sugar. Beat until the egg whites form a soft meringue and set aside.
- Beat the cream until thick but not stiff. Set aside.
- Beat together the egg yolks, the remaining 65 ml (¼ C) of caster sugar and the cream cheese until the yolks are pale and light.
- Fold the cream into the egg yolk mixture.
- Fold the meringue into the egg and cream base.
- Fold in the cooled blueberries along with the juice. Spoon the ice cream into a freezer safe dish, cover with plastic wrap and freeze for 4 hours or until frozen.