Blueberry Cheesecake Swirl Ice Cream

Ingredients

For 8 servings

• 225 g cream cheese, softened
• 480 g heavy cream, cold
• 240 g whole milk, cold
• 300 g blueberries
• 28 g sweetened condensed milk
• 40 g glucose syrup
• 200 g lemon cookies, crushed
• 42 g unsalted butter, melted
• 1 piece lemon, zested and juiced
• 10 g vanilla extract
• 100 g sugar
• 1.5 g salt

Method

1. 1

   Cook most of the blueberries with a little sugar, the lemon juice and a pinch of salt for 8–10 minutes, until jammy; cool.

2. 2

   Mix the crushed cookies with the melted butter and a little lemon zest and chill.

3. 3

   Beat the cream cheese smooth, then whisk in the condensed milk, remaining sugar, glucose, vanilla, zest and salt.

4. 4

   Whisk in the cold milk, then the cold cream, until smooth and slightly thickened, and chill.

5. 5

   Churn until soft-serve, adding the remaining blueberries near the end.

6. 6

   Layer with the blueberry swirl and cookie crumble in a tub, marble gently and freeze until scoopable.